1 lb ground beef
6 tbsp rice
1 tsp paprika
1 tsp dried savory
1 salt, pepper
1 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)
Directions
*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.
Servings: 8 servings
Bulgarian Meatball Soup Recipe brought to you by Recipe Ideas
Categories: Meat; Meatball; Soup
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The truth of the matter is, the oldest recipe discovered so far, according to academics are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents describing recipes cooked by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also describes how the Romans made use of many aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and dill. During the following few hundred years, the rich and powerful families of the West competed with each other to lay on the best banquets, and because of this the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. The arrival of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Bulgarian Meatball Soup recipe.
