Turkish Wedding Soup (Light)

Ingredients

• 150 gr yağsız kuzu eti · 441 kcal
• 200 gr yarım yağlı yoğurt · 126 kcal
• 1 adet yumurta sarısı · 61 kcal
• 1 yemek kaşığı tam buğday unu · 56 kcal
• 1 yemek kaşığı limon suyu · 3 kcal
• 1 yemek kaşığı tereyağı · 72 kcal
• 4 su bardağı su · 272 kcal
• 1 tatlı kaşığı pul biber · 6 kcal
• 1 tatlı kaşığı tuz · 2 kcal

Method

1. Boil the lamb meat in 4 cups of water until tender, then shred the meat and strain the broth.
2. Whisk the yogurt, egg yolk, whole wheat flour, and lemon juice in a bowl, then slowly temper it by adding a ladle of warm broth while whisking.
3. Pour the tempered mixture slowly back into the pot with the remaining broth, add the shredded meat, and cook on low heat for 10 minutes, stirring constantly.
4. Melt the butter in a small pan, stir in the red pepper flakes, and drizzle over the soup before serving.

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