In Greece there is a very similar dish known as γιουβαρλάκια αυγολέμονο (yiouvarlakia avgolemono). I am not going to get into the Greek/Turkish claim of invention but I learnt this dish from a Turkish person and therefore I’d classify this under Turkish cuisine.
The particularity of this soup is the terbiye (avgolemono in Greek); a mixture of egg and lemon.
1lb. minced beef
1 onion, minced
2 garlic cloves, grated
6 Tbsp. raw long-grain rice
7 sprigs fresh parsley, chopped
2 tsp. dried oregano
1 egg white, slightly beaten
salt and pepper, to taste
3 carrots, thickly sliced
2 potatoes, quartered
1 Tbsp hot pimenton (or paprika)
2 eggs, beaten
1 lemon, juiced
2 tsp. cornflour
1 Make the köfte (meatballs) by combining the mince, onion, garlic, rice, parsley, mint, oregano, salt, pepper and egg white. Combine well and shape into walnut-sized köfte. Set aside.
2 Make the soup by boiling carrots and potatoes in cold water. Bring to a boil, add the meatballs and add salt and pepper to taste. Cover and simmer for 25-30 minutes.
3 Remove from the heat while making the terbiye.
4 Make the terbiye by diluting cornflour in lemon juice and adding to beaten eggs. Beat in 1 cup of hot broth from the soup to this egg-lemon mixture in a slow and steady stream.
6 Slowly add the terbiye into the soup pot and continuously stir until all has been incorporated. Return the soup to the heat (low flame) and keep stirring until it has thickened. Make sure it doesn’t boil otherwise you may end up scrambling the eggs instead. Ladle into bowls and sprinkle over pimenton.