Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (2) Bulgarian Meatball Soup Followup-To: rec.food.cooking Date: 25 Oct 1999 06:11:07 -0600 Organization: @Home.com Lines: 75 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7v1hcr$eu1@llama.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36829 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. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.