Bulgarian Meatball Soup Ii Recipes

BULGARIAN MEATBALL SOUP - SUPA TOPCHETA

Steps:

• Mince 1/2 of the garlic, 1/4 of the onion and 1/2 of the parsley.
• Add them into a bowl and combine with the ground pork and beef, sweet paprika and the whole egg.
• Add the flour to a plate. Form the meat mixture into small bite-sized balls. Dredge each one through the flour so that they are completely coated
• Add the meatballs in small batches to a frying pan over medium heat.
• Brown them one each side but do not cook all the way through. Set aside
• Add 2 tablespoons (30 ml) of olive oil to a stock pot. Add the onion and saute for 5 minutes.
• Add the garlic, carrots and celery and continue cooking for 5 minutes.
• Add the water and bouillon cubes and bring the pot to a boil. Reduce to a simmer and cook for 15 minutes.
• Add the meatballs and potatoes and raise the temperature back up to a light boil. Continue to cook for about 15 minutes, until the potatoes are cooked through.
• Take the soup off the heat and allow to cool for 15 minutes.
• Combine the yogurt, lemon juice and egg yolks in a small bowl.
• Remove about 1/2 cup (118 ml) of the soup broth and slowly add to the yogurt mixture. Then combine with another cup of the broth.
• Add the yogurt mixture to the soup in a slow stream while stirring the soup. This will allow the yogurt to be combined with the hot soup without breaking.
• Garnish with parsley and serve with crusty bread.

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

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.