🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇦🇱 Albania Soups > 🍲 Fasule (The Iconic Hearty White Bean Soup) , Supë me Pasha Qofte (Rich & Creamy Meatball Soup) , Supë Pule me Limon (Restorative Chicken Lemon Soup)
🍲 A Taste of Tradition: The Best Albanian Soups to Comfort Your Soul
Hello, comfort food connoisseurs and soup lovers! 👋 Is there anything better than a warm, deeply flavorful bowl of soup on a chilly evening? For centuries, the answer in Albania—a country with a cuisine shaped by mountain air, Mediterranean zest, and a hearty tradition—has been a resounding "No!"
Albanian soups are not just starters; they are often the main event. They are rich, filling, and packed with flavor derived from simple, high-quality ingredients like beans, yogurt, lemon, and slow-simmered meats. If you've enjoyed Turkish or Greek cuisine, you'll find familiar, yet distinct, echoes in Albanian broth-based meals. They offer a unique blend of Balkan heartiness and Mediterranean brightness.
These recipes are experiencing a well-deserved surge in global popularity as home cooks seek out authentic, filling, and budget-friendly dishes. This guide will walk you through mastering three of the most iconic and beloved Albanian soups. Whether you’re looking for a vegan staple, a creamy classic, or a healing broth, we’ve got your new favorite recipe right here:
1.Fasule (The Rustic White Bean Soup): The ultimate Albanian staple.
2.Supë me Pasha Qofte (The Creamy Meatball Soup): A rich, satisfying comfort classic.
3.Supë Pule me Limon (The Bright Chicken Lemon Soup): A silky, tangy, and restorative broth.
Grab your favorite soup pot and let's get cooking! Ju bëftë mirë! (Enjoy your meal!)
🌿 Recipe 1: Fasule (The Iconic Hearty White Bean Soup)
Fasule, pronounced "fah-soo-leh," is perhaps the most quintessential Albanian dish. It is a slow-cooked, hearty white bean soup that is a staple in nearly every Albanian home, often served as a main meal, especially during the colder months or on Fridays. It’s an incredibly satisfying, rustic dish that proves simple ingredients can create profound flavor. While versions exist across the Balkans (Pasul in some regions), the Albanian take is renowned for its depth and thick, stew-like consistency.
❓ About this Recipe: Fasule
Fasule is the definition of peasant cuisine at its best—nourishing, affordable, and easy to adapt. The soup’s rich, reddish broth gets its color and smoky flavor from paprika and tomato paste, often thickened further by a simple roux (përzhim) of flour and oil. Traditionally, it’s cooked with a piece of smoked meat, cured ham, or dried sausage for an extra layer of savory depth, though a vegetarian/vegan version is equally popular and delicious. The key to great Fasule is the use of dried white beans and a long, slow simmer to achieve that ultimate creamy texture.
🧂 Ingredients & Measurements
This recipe makes a large pot (serves 6–8).
For the Beans:
- 1 pound (450g) Dried White Beans (Navy or Cannellini), soaked overnight
- 1 large Onion, chopped
- 1 Carrot, roughly chopped
- 1 Bay Leaf
- 6–8 cups Water or Chicken/Vegetable Broth
- 1/2 pound Smoked Ham Hock or Beef Shank (Optional, for flavor)
For the Roux (Përzhim):
- 3 tablespoons Olive Oil
- 1 large Onion, finely diced
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Tomato Paste
- 1 tablespoon Sweet Paprika
- 1 teaspoon Dried Mint (Optional, but authentic)
- Salt and Black Pepper to taste
🧑🍳 Step-by-Step Instructions
1.Prepare the Beans: Drain the beans that were soaking overnight and rinse them thoroughly.
2.Initial Cook: Place the rinsed beans in a large, heavy-bottomed pot. Add the roughly chopped onion, carrot, bay leaf, and the ham hock (if using). Cover with 6–8 cups of fresh water or broth.
3.Simmer: Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. The beans should be tender but not mushy. If the broth evaporates too much, add more hot water/broth to keep the beans well covered.
4.Prepare the Roux (Përzhim): About 15 minutes before the beans are finished, prepare the roux. In a separate small skillet, heat the olive oil over medium heat. Sauté the finely diced onion until translucent, about 5–7 minutes.
5.Thicken: Stir in the flour and cook for 1 minute to remove the raw flour taste. Stir in the tomato paste, paprika, and dried mint (if using). Cook for another minute until fragrant.
6.Combine: Remove the ham hock/meat from the main pot and shred the meat (if using), discarding the bone. Scoop 1 cup of the bean broth into the roux skillet, whisking until smooth to create a slurry.
7.Finish the Soup: Pour the roux slurry back into the main pot of beans. Return the shredded meat to the pot. Stir well. Simmer for an additional 15 minutes, allowing the soup to thicken.
8.Season and Serve: Taste and adjust the salt and pepper. Serve piping hot with a drizzle of extra virgin olive oil and a side of fresh bread (Kulac).
🚨 Tips & Mistakes to Avoid
- Tip: If you don't have time to soak the beans, you can use canned white beans, but the flavor and texture of a slow-cooked, dried bean soup will be far superior.
- Mistake: Using too little cooking time. The long simmer is crucial for the beans to release their starch and naturally thicken the soup, giving it a creamy mouthfeel without using cream.
- Tip: For an extra-creamy soup, take out about 1 cup of beans before adding the roux, mash them, and stir the mash back into the pot.
- Mistake: Adding salt too early. Adding salt before the beans are tender can prevent them from softening properly. Add the main seasoning only after they are nearly cooked.
❓ FAQ
Q: Can I make Fasule vegetarian/vegan?
A: Absolutely! Simply omit the ham hock/beef shank and use vegetable broth instead of water. It's fantastic on its own.
Q: What is Fasule traditionally served with?
A: Always with fresh bread (Kulac or Bukë) for dipping, and often with pickled vegetables or a side of yogurt.
✨ Summary
Fasule is a warm hug in a bowl. It’s a deep, rich, smoky, and satisfying bean soup that stands as the very cornerstone of Albanian home cooking.
🥣 Recipe 2: Supë me Pasha Qofte (Rich & Creamy Meatball Soup)
For those who crave a richer, more luxurious soup, Supë me Pasha Qofte—literally "Soup with Meatballs"—is the answer. This is not your average meatball soup. It features tender, lightly spiced meatballs swimming in a creamy, velvety broth that has a subtle tang, often achieved through the use of a milk or avgolemono-style finish (egg and lemon tempering). It's a celebratory soup, often reserved for special occasions or when you need serious comfort.
❓ About this Recipe: Supë me Pasha Qofte
The meatballs (qofte) are key here. They are usually made from a mixture of beef and/or veal, seasoned simply with parsley, rice, and sometimes onion. What makes the Pasha Qofte soup distinct is its base. Some regional recipes use a milk-and-flour roux (like a thin Béchamel) to create the creaminess, while others temper eggs and lemon (a technique borrowed from nearby Greek cuisine) into a classic chicken broth, making a silky, light emulsion. We’ll focus on the lighter, Avgolemono-style finish for brightness.
🧂 Ingredients & Measurements
This recipe serves 4–6.
For the Meatballs (Qofte):
- 1 pound (450g) Ground Meat (Beef or a mix of Beef/Veal)
- 1/4 cup Uncooked White Rice
- 1/4 cup Finely Chopped Fresh Parsley
- 1 small Onion, grated or very finely diced
- 1 large Egg
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
For the Soup Base:
- 6 cups Chicken Broth (preferably low-sodium or homemade)
- 1 small Carrot, finely diced
- 1 Celery Stalk, finely diced
For the Creamy Finish (Avgolemono Style):
- 2 large Egg Yolks
- 1/4 cup Fresh Lemon Juice
- 1 tablespoon All-Purpose Flour (Optional, for extra thickness)
🧑🍳 Step-by-Step Instructions
1.Prepare the Meatballs: In a medium bowl, combine all the meatball ingredients (ground meat, rice, parsley, onion, egg, salt, and pepper). Mix thoroughly with your hands until just combined (do not over-mix). Roll the mixture into small, bite-sized balls (about 1 inch / 2.5 cm diameter).
2.Simmer Broth and Vegetables: In a large pot, bring the chicken broth, diced carrot, and celery to a boil. Reduce to a simmer.
3.Cook Meatballs: Gently drop the meatballs into the simmering broth. Simmer, uncovered, for 15–20 minutes, or until the meatballs are cooked through and the rice inside has softened. Skim off any foam that rises to the top.
4.Prepare the Tempering (Crucial Step): In a small bowl, whisk the egg yolks and lemon juice together until well combined and frothy. Whisk in the optional flour if you desire a thicker soup.
5.Temper the Eggs: Slowly and constantly whisking, ladle about 1 cup of the hot broth from the soup into the egg/lemon mixture. This is called tempering and prevents the eggs from scrambling.
6.Finish the Soup: Turn the heat on the soup pot to very low. Slowly pour the tempered egg-lemon mixture back into the main pot, stirring gently but continuously. Do not let the soup boil after adding the eggs, or they will curdle.
7.Serve: Cook for 1–2 minutes on very low heat until the soup thickens slightly and becomes opaque and creamy. Taste and add salt/pepper if needed. Serve immediately, garnished with fresh parsley or dill.
🚨 Tips & Mistakes to Avoid
- Tip: Use Qofte leftovers! If you have pre-made Albanian meatballs, you can easily use them, but keep in mind that the inclusion of rice in the meatball is classic for this soup.
- Mistake: Boiling the soup after adding the egg-lemon mixture. If the soup comes to a boil, the eggs will scramble, ruining the texture. Keep the heat very low and just let it warm through.
- Tip: Use a heavy-bottomed whisk for the tempering process to ensure the hot broth is fully incorporated without cooking the eggs too quickly.
- Mistake: Over-mixing the meatball mixture. This can result in tough, dense meatballs. Mix only until the ingredients are just combined.
❓ FAQ
Q: Why do my eggs sometimes curdle in the soup?
A: The main reason is temperature shock! You must temper the eggs with hot broth first before adding the mixture back into the pot, and the main pot must be off the boil when you add the final mixture.
Q: Can I use ground chicken or turkey for the meatballs?
A: Yes, you can. However, a beef/veal mix provides the richness and depth that is traditional for Pasha Qofte.
✨ Summary
Supë me Pasha Qofte is creamy, savory, and bright with lemon—a deeply satisfying bowl of soup that is rich enough to be a meal on its own.
🍋 Recipe 3: Supë Pule me Limon (Restorative Chicken Lemon Soup)
Sometimes, all you need is a bowl of something light, warm, and restorative. Supë Pule me Limon is Albania’s perfect "get well" or simple weeknight soup. It is a lighter, less hearty version of the Pasha Qofte base, focusing purely on the healing, tangy, and silky broth, typically loaded with shredded chicken and small pasta.
❓ About this Recipe: Supë Pule me Limon
This soup is closely related to the Avgolemono soups found in Greece and Turkey, reflecting Albania's close culinary ties to its neighbors. The emphasis is on the clear, pure flavor of a good chicken broth, brightened significantly by lemon juice, and thickened into a pale, creamy emulsion with eggs. It is traditionally made with tiny, grain-shaped pasta (orzo or fidhe) which adds substance without overwhelming the delicate broth. This soup is a fantastic way to use leftover roasted or boiled chicken.
🧂 Ingredients & Measurements
This recipe serves 4.
For the Broth & Chicken:
- 6 cups Good Quality Chicken Broth (Homemade is best)
- 1 cup Cooked Chicken Breast, shredded or diced
- 1/2 cup Small Pasta (Orzo or Fidhe noodles)
- 1 teaspoon Salt (adjust based on your broth)
- 1/2 teaspoon Black Pepper
For the Creamy Finish (Limoni):
- 2 large Eggs (or 3 large Egg Yolks)
- 1/2 cup Fresh Lemon Juice
- 2 tablespoons Cold Water or Broth
🧑🍳 Step-by-Step Instructions
1.Start the Broth: In a medium pot, bring the chicken broth to a gentle simmer.
2.Add Pasta & Chicken: Stir in the small pasta (orzo/fidhe) and the shredded cooked chicken. Cook for 8–10 minutes, or until the pasta is al dente (cooked but still firm).
3.Season: Taste the soup and season with salt and pepper.
4.Prepare the Tempering: In a medium bowl, whisk the eggs (or yolks) vigorously until they are pale yellow and foamy. Slowly whisk in the lemon juice and the cold water/broth.
5.Temper the Eggs (Crucial): Turn the heat off under the soup pot. Ladle one full cup of the hot broth (avoiding the pasta/chicken) into the egg-lemon mixture, whisking constantly and slowly to temper the eggs. Repeat this process with a second ladle of hot broth.
6.Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the main pot, stirring gently until the soup turns a pale yellow color and thickens slightly.
7.Rest and Serve: Cover the pot and let the soup rest for 5 minutes. This allows the heat to finish cooking the eggs without scrambling them. Serve immediately with a garnish of fresh dill or parsley.
🚨 Tips & Mistakes to Avoid
- Tip: If you have homemade chicken broth, use it! The purity of the broth is the foundation of this simple, elegant soup.
- Mistake: Over-cooking the pasta. If the pasta absorbs too much liquid, the soup will lose its delicate broth-like consistency and become too thick. Use small noodles for quick cooking.
- Tip: When whisking the eggs, make sure the bowl you use is completely free of any grease or oil, as this can prevent the eggs from emulsifying properly.
- Mistake: Storing this soup for too long. Supë Pule me Limon is best enjoyed immediately after preparation, as reheating can cause the egg emulsion to break.
❓ FAQ
Q: Can I use rice instead of pasta?
A: Yes, you can. You would replace the $1/2$ cup of pasta with $1/2$ cup of long-grain white rice, cooking the rice in the broth for about 20 minutes before adding the chicken and tempering the eggs.
Q: Why use only egg yolks sometimes?
A: Using only egg yolks creates a richer, silkier, and more stable emulsion, with less risk of scrambling, though using the whole egg is often done for an easier, quicker preparation.
✨ Summary
Supë Pule me Limon is light, bright, and invigorating. Its silky texture and tangy lemon flavor make it the perfect antidote to a cold day and an elegant testament to the power of a simple, clean broth.
💖 Final Thoughts: Your Albanian Culinary Adventure
You have just mastered three of the most authentic and beloved Albanian soup recipes! From the robust, rustic Fasule that is a national institution, to the creamy indulgence of Pasha Qofte, and finally, the bright, restorative elegance of Supë Pule me Limon.
As you've seen, cooking these traditional Balkan dishes isn't about complexity; it’s about patience, quality ingredients, and simple, effective techniques—like the crucial step of tempering the egg/lemon mixture for a silky finish. These are all recipes that offer maximum flavor and comfort for minimal effort.
If you are new to this cuisine, I encourage you to start with the Fasule. It’s the ultimate Albanian comfort food and a simple, hearty introduction. Then, when you're ready for a light project, try the Supë me Pasha Qofte for a restaurant-quality meal.
Now that you have these incredible, traditional recipes in your repertoire, it's time to share them! What was your favorite soup to make? Did you use the ham hock in your Fasule? Share your kitchen stories and pictures of your Albanian soup masterpieces in the comments below! We love to see your home cooking adventures! T'boftë mirë! (A common blessing meaning "May it do you good!")
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