Bulgarian Meatball Soup Ii Recipes

BULGARIAN MEATBALL SOUP II

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

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