Bulgarian meatball soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 6 | tablespoons | Rice |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Dried savory |
| Salt, pepper | ||
| Flour | ||
| 6 | cups | Water |
| 2 | Beef bouillon cubes | |
| ½ | Bunch green onions; sliced | |
| 1 | Green bell pepper; chopped | |
| 2 | Carrots;peeled,sliced thin | |
| 3 | Tomatoes; peeled & chopped | |
| 1 | Sm. yellow chiles, split * | |
| ½ | Bunch parsley; minced | |
| 1 | Egg | |
| 1 | Lemon (Juice only) | |
Directions
*Note: Remove most of the seeds from the chiles. Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil. Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles (C) 1992 The Los Angeles Times
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