Subject: Collection (2) Bulgarian Meatball Soup
From: [email-masked]
Date: 25 Oct 1999 06:11:07 -0600
Newsgroups: rec.food.recipes

Bulgarian Meatball Soup 
Bulgarian Meatball Soup 

Bulgarian Meatball Soup 

3/4 pound lean ground beef 
1 small onion minced 
1 teaspoon dillweed 
2 eggs 
1 clove garlic, crushed 
1 tsp salt 
1/4 tsp black pepper 
flour 
6 cups beef broth 
1/3 cup uncooked long grain rice 
juice of 1/2 lemon 
2 tablespoons fresh dill (less if using dried) 

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 

*  Exported from  MasterCook  *

                       BULGARIAN MEATBALL SOUP

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1       lb           Ground beef
 6       Tbsp           Rice
 1       tsp.            Paprika
 1       tsp.            Dried savory
                      Salt, pepper
                      Flour
 6       cup            Water
 2                    Beef bouillon cubes
   1/2                Bunch green onions -- sliced
 1                    Green bell pepper -- chopped
 2                    Carrots -- peeled,sliced thin
 3                    Tomatoes -- peeled & chopped
 1                    Sm. yellow chiles, split *
   1/2                Bunch parsley -- minced
 1                    Egg
 1                    Lemon (Juice only)

*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.    

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