Bone Broth and Egg Balls Soup

(Kemik Suyu ve Yumurta Koftesi)

Bone Broth:
2 shinbones, I used lamb, beef or veal knuckle bones, rib bones or marrow bones, chopped in chunks
~6 cups water
2 small onions, peeled
1 large carrot, peeled, cut in chunks
1 leak, cut in chunks, washed
1 turnip, peeled, cut in chunks
2-3 parsley stems, washed
1 Bay leaf
1-2 clove

Cover the bones with cold and start cooking at medium-low heat. Do not boil. If a stock is boiled, it will be cloudy. Skim the scum from the surface with metal spoon (more easy than using wooden spoon). Then add the rest of the ingredients. Simmer for about 4 to 5 hours. The longer it cooks, the better!

Strain the stock through a fine mesh metal strainer and throw away what you skim off. But the bones are full of marrow. Scoop it out and put in soup. It is delicious:)

Place the cooled stock into glass jars for storage. You can keep them for about 4-5 days in the fridge. Or pour into freezer-safe containers for later use.

Add the salt and black pepper afterwards as it may become too salty due to the evaporation of water.

The meals at Ottoman Cuisine used to start with the soup. Beside the soups enriched with Chicken Stock / Chicken Broth , beef (bone) broth or fish broth; only the chicken or beef broth could also be served.

Egg Balls (Yumurta Köftesi)


2 eggs, hard boiled
1/2 tsp salt
Pinch of red pepper flakes
1 tsp parsley, finely chopped
1 egg yolk
2 1/2 tbsp flour, all purpose

Place a strainer on a bowl. Remove the yolks and press them through the strainer using the back side of a tablespoon. Finely chopped the egg whites. Mix all the kofte ingredients with teaspoon in a small bowl.

Bring to water to boil at medium heat. Slowly leave the egg balls into the water. Turn the heat down to medium Cook for about 2 minutes. Take the egg balls out of water with a perforated spoon.

Serve the Bone Broth while still warm, with the mini Egg Balls.

~24 Egg Kofte.