Best Bulgarian Meatball Soup Ii Recipes

Bulgarian Meatball Soup - Supa Topcheta image

Provided by Jen

Time 50m

Number Of Ingredients 18

1/2 lb (.23 kg) Ground Beef
1/2 lb (.23 kg) Ground Pork
1 Egg
1 Teaspoon (2.3 g)Sweet Paprika
4 Cloves Garlic, minced
1 Large Onion, diced
4 Tablespoons (31 g) All Purpose Flour
4 Tablespoons (60 ml) Olive Oil
2 Stalks Celery, diced
2 Carrots; diced
2 Medium Potatoes, peeled and cut into 1 inch cubes
4 Cups Beef Broth*
4 Cups (1.89 L) Water
3/4 Cup (184 g) Greek Yogurt
2 Egg Yolks
Juice 1/2 Lemon
Fresh Minced Parsley as a garnish
Salt and Pepper to Taste

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.

Nutrition Facts : ServingSize 1

Bulgarian Meatball Soup image

Provided by Julesong

Categories Meat

Yield 2 serving(s)

Number Of Ingredients 12

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

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

Nutrition Facts : Calories 546.4, Fat 24.5, SaturatedFat 8.5, Cholesterol 324.3, Sodium 3067.2, Carbohydrate 30.3, Fiber 1.1, Sugar 2.2, Protein 48.8

Bulgarian Meatball Soup II image

Provided by Julesong

Categories Meat

Yield 8 serving(s)

Number Of Ingredients 16

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.