Bulgarian Meatball Soup II

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ingredients

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.
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