BULGARIAN MEATBALL SOUP II
Make and share this Bulgarian Meatball Soup II recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- *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.
BULGARIAN MEATBALL SOUP
Make and share this Bulgarian Meatball Soup recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl.
- Mix to combine ingredients thoroughly.
- Shape into small balls and dredge lightly in the flour.
- Set aside, heat the broth to boiling.
- Drop the meatballs in.
- Add the rice. Lower the heat and cook about 35 minutes.
- Add lemon juice and additional dill You can serve with a dollop of yogurt on top if you like. >From the Kitchen of ramsgate
Nutrition Facts : Calories 546.4, Fat 24.5, SaturatedFat 8.5, Cholesterol 324.3, Sodium 3067.2, Carbohydrate 30.3, Fiber 1.1, Sugar 2.2, Protein 48.8
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