Recipe: Bulgarian Meatball Soup

BULGARIAN MEATBALL SOUP

1 pound ground beef
6 tablespoons rice, uncooked
1 teaspoon paprika
1 teaspoon dried savory
salt and pepper (to taste)
flour
6 cups water
2 beef bouillon cubes
1/2 bunch green onions, sliced
1 medium green bell pepper, chopped
2 large carrots, peeled, sliced thin
3 medium tomatoes, peeled and chopped
1 small yellow chiles, split, seeded
1/2 bunch fresh parsley, minced
1 egg
1 lemon (juice only)

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 (or to taste), 1 teaspoon ground black pepper, green onions, green bell 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
From: St. George's Bulgarian Eastern Orthodox Church, Los Angeles
Adapted from source: The Los Angeles Times