Savory Bulgarian Meatball Delight

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Bulgarian Meatball Soup II

Category: Meat

Keywords: Low Cholesterol, < 15 Mins

Servings: 8

Rating: ⭐⭐⭐⭐ (4 out of 5 stars)

Review Count: 1

Nutritional Information (per serving):

• Calories: 197.1
• Fat Content: 9.6g
• Saturated Fat Content: 3.6g
• Cholesterol Content: 62mg
• Sodium Content: 322.1mg
• Carbohydrate Content: 14.6g
• Fiber Content: 2.2g
• Sugar Content: 3g
• Protein Content: 13.4g

Ingredients:

• 1 pound ground beef
• 6 tablespoons rice
• 1 teaspoon paprika
• 1 teaspoon dried savory
• Flour for rolling
• 6 cups water
• 2 beef bouillon cubes
• 1 tablespoon salt
• 1 teaspoon pepper
• 6 green onions, chopped
• 2 green bell peppers, diced
• 1/2 cup carrots, sliced
• 1 tomato, diced
• 2 yellow chiles (seeds mostly removed), finely chopped
• 3 sprigs fresh parsley, chopped
• 1/2 lemon
• 1 egg

Instructions:

1. Prep the Chiles:

   • Note: Remove most of the seeds from the chiles.

2. Prepare the Meatballs:

   • In a bowl, combine ground beef, rice, paprika, and dried savory.
   • Season the mixture with salt and pepper to taste.
   • Gently mix the ingredients until thoroughly combined.
   • Form the mixture into 1-inch balls, then roll each ball in flour.

3. Create the Flavorful Broth:

   • In a large kettle, combine water, beef bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes.
   • Cover the kettle, bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.

4. Add the Meatballs:

   • Once the broth has simmered, add the meatballs, cover, and bring it to a boil again.
   • Reduce the heat and let it simmer for an additional 20 minutes.

5. Infuse the Flavors:

   • Add the chopped chiles to the soup and simmer, covered, for 40 minutes or until the rice in the meatballs is perfectly cooked.

6. Final Touch:

   • In the last 5 minutes of cooking time, add the freshly chopped parsley.
   • Taste the soup and adjust the seasoning with more salt and pepper if needed.

7. Egg-Lemon Mixture:

   • Just before serving, beat the egg and combine it with the lemon juice.
   • Stir 1 to 2 tablespoons of the hot soup into the egg mixture, then gently incorporate the egg mixture into the soup.

8. Thicken and Serve:

   • Heat and stir the soup until it’s slightly thickened, but be cautious not to let it boil.

Congratulations! You’ve mastered the art of creating the Bulgarian Meatball Soup II, a culinary masterpiece that brings the flavors of Bulgaria straight to your dining table. 🇧🇬✨ Serve it hot, savor the rich flavors, and share the love with your friends and family. Happy cooking! 🍽️👩‍🍳