How to make the Traditional Meatballs Soup

Today I will share a special recipe. It is a traditional recipe from an area in the South of Albania, Gjirokastra. Meatballs’ Soup is very famous and more than two centuries old. It is known as the preferred soup of Ali Pasha Tepelena, an Albanian senior military commander and vizier during the Ottoman Empire period. Some legends say this soup was created in purpose for him. That’s why its local name is “Pasha Qofte”, or in English “the meatballs of Pasha”.

It is due to its delicious taste, that people conserved this recipe in their homes and inherited it to future generations. I’m sure you’ll love the Meatballs’ Soup and will prepare it for your family. Here I go with the recipe:

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Ingredients for Meatballs Soup:

  • 250 gr minced meat (veal)
  • 1 lemon
  • 2 eggs
  • 100 gr white rice
  • 1 white onion (average)
  • 50 gr unsalted butter
  • 1 bunch of fresh parsley
  • wheat flour
  • Salt, white pepper, dried parsley.


Meatballs Dough Preparation

Begin with the preparation of meatballs. Place the rice in a small pot with 2 glasses of cold water. Simmer the rice for 15 minutes (half of the regular time). Remove from heat, drain the water and leave it aside to cool down.

Place in an average bowl: minced meat, thinly chopped onion, the glairs of both eggs, half-cooked rice, little dried parsley, and salt. Mix well all ingredients working them with hand until the meatballs’ dough is uniform.

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Cooking of the Meatballs

Place a wide bottom pot in the heat (wide enough to fit all meatballs in one layer). Pour 2 glasses of cold water, unsalted butter and half of the lemon juice. This simple broth will serve to cook the meatballs. While the broth is brought to boil, start shaping the meatballs. It is recommended to be round shapes with the size of a walnut. Make sure to press the meatball dough during shaping, so the meatballs will conserve their shape during cooking. Smear the meatballs with flour and add them to the boiling broth. Attention! Add meatballs one by one to make sure you do not lose the boiling effect of the broth.

As soon as all meatballs are inside the broth put the lid on the pot, lower the heat and let the meatballs cook well. At the end of the process , the meatballs will look whiter and bigger.

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Soup Finalization and Serving

As soon as the meatballs are ready, in a bowl stir the egg yolks, 1 glass of water and the remaining lemon juice. As soon as this preparation in uniform, pour it in the meatballs pot. Attention! Do not stir the soup as you normally do, as it is very important to conserve the nice shape of meatballs. Regulate with salt and white pepper and let it simmer until the soup is ready.

Nicely place the soup in a soup bowl or a deep plate. The normal portion per person is 6 meatballs and some soup broth. Decorate the soup with shredded fresh parsley.

Bon Appetite!


Should you like to see the preparation of this recipe visually, please see the slideshow below here.

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Cómo hacer la Sopa Tradicional de Albóndigas

Hoy compartiré una receta especial. Es una receta tradicional de un área en el sur de Albania, Gjirokastra. La sopa de albóndigas es muy famosa y tiene más de dos siglos. Es conocida como la sopa preferida de Ali Pasha Tepelena, un alto comandante militar y visir albanés durante el período del Imperio Otomano. Algunas leyendas dicen que esta sopa fue creada para él. Es por eso que su nombre local es “Pasha Qofte”, o en inglés “las albóndigas de Pasha”.

Debido a su delicioso sabor, las personas conservaron esta receta en sus hogares y la heredaron a las generaciones futuras. Estoy seguro de que le encantará la sopa de albóndigas y la preparará para su familia. Aquí voy con la receta:


  • 250 gr de carne picada (ternera)
  • 1 limón
  • 2 huevos
  • 100 gr de arroz blanco
  • 1 cebolla blanca (promedio)
  • 50 gr de mantequilla sin sal
  • 1 manojo de perejil fresco
  • harina de trigo
  • Sal, pimienta blanca, perejil seco.

Preparación de Sopa de Albóndigas:

Preparación de masa de albóndigas

Comience con la preparación de albóndigas. Coloque el arroz en una olla pequeña con 2 vasos de agua fría. Cocine el arroz a fuego lento durante 15 minutos (la mitad del tiempo normal). Retire del fuego, drene el agua y déjelo a un lado para que se enfríe.

Coloque en un tazón promedio: carne picada, cebolla finamente picada, los glaseados de ambos huevos, arroz medio cocido, poco perejil seco y sal. Mezcle bien todos los ingredientes trabajándolos con la mano hasta que la masa de las albóndigas sea uniforme.

La cocina de las Albóndigas

Coloque una olla de fondo ancho en el fuego (lo suficientemente ancho como para que quepan todas las albóndigas en una capa). Vierta 2 vasos de agua fría, mantequilla sin sal y la mitad del jugo de limón. Este simple caldo servirá para cocinar las albóndigas. Mientras el caldo hierve, comienza a dar forma a las bolas de carne. Se recomienda tener formas redondas con el tamaño de una nuez. Asegúrese de presionar la masa de albóndigas durante la conformación, de modo que las albóndigas conserven su forma durante la cocción. Unte las albóndigas con harina y agréguelas al caldo hirviendo. ¡Atención! Agregue las albóndigas una por una para asegurarse de no perder el efecto de ebullición del caldo.

Tan pronto como todas las albóndigas estén dentro del caldo, ponga la tapa en la olla, baje el fuego y deje que las albóndigas se cocinen bien. Al final del proceso, las albóndigas se verán más blancas y más grandes.

Finalización de Sopas y Servicio

Tan pronto como las albóndigas estén listas, revuelva en un tazón las yemas de huevo, 1 vaso de agua y el jugo de limón restante. Tan pronto como esta preparación en uniforme, viértala en la olla de albóndigas. ¡Atención! No revuelva la sopa como lo hace normalmente, ya que es muy importante conservar la buena forma de las albóndigas. Regule con sal y pimienta blanca y deje hervir a fuego lento hasta que la sopa esté lista.

Coloque bien la sopa en un plato hondo o en un plato hondo. La porción normal por persona es de 6 albóndigas y un poco de caldo de sopa. Decora la sopa con perejil fresco rallado.

¡Buen provecho!

Si desea ver la preparación de esta receta visualmente, vea la presentación de diapositivas arriba.

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