This famous recipe for meatball soup originated in Persia, but nowadays, there are a lot of variations around the world. I will show a Bulgarian variant of the soup. It is very tasty with rice in the meatball and finished with thickened by tempered eggs and yogurt. And served with bread cubes.
4
servings15
minutes40
minutes379
kcal55
minutesOne very tasty meatball soup variant is popular in Bulgaria. Nice meal for lunch and very hot in the winter. Suitable for chili lovers with some hot paprika. You will need a saucepan, casserole to thicken the soup, and bowl to mix the ground meat. The recipe is not difficult, but you need time to chop all vegetables, and when you’re ready, start cooking.
Ingredients
150 g. Grounded meat, mixed pork with beef
1 Small carrot, chopped
1/2 Green pepper, chopped
1/2 Red pepper, chopped
1 Big potato, chopped in small cubes
50 g. Rice
1 Middle Onion, chopped
50 g. Noodles
3 tbsp. Tomatoes, chopped
2 tbsp. Flour
3 tbsp. Sunflower/Olive
Black pepper
1 tsp. Savory
- Thicken soup
3 yolks
3 tbsp. Yogurt
Directions
- Start
Put the grounded meat in a bowl. Add black pepper, one pinch savory, half of the rice, salt to taste and some yolk. Mix well by hand. Chop all vegetables. Onion finely, carrots and peppers in small pieces, and potato in cubes. Pour water in the saucepan, approx. 1,5 L, and leave it to boil on high temperature.
- Cooking
When the water boils, add oil, onion, carrot, peppers and savory. Put flour on one plate. Form small balls from grounded meat mixture. Don’t forget the salt. The size of balls is up to you, but I made app. 20 pieces. Roll the balls in the flour and put them in the boiling water. Add the remaining rice and the potatoes in the water too.
Mix the rest of the flour with the chopped tomatoes and put in the saucepan. Cook it until rice is ready and vegetables are melted. This will take 20 minutes.
When is ready, add the noodles and leave it for another 3–5 minutes. - Finish
Remove the saucepan from the heat and decrease the temperature to low. Put the yolk and the yogurt into a casserole and start to heat them while stirring continuously. When the mixture becomes hot, start to ladle in a thin stream liquid from the soup. Add 4–5 ladles. This quantity is enough. After that, back everything in the saucepan. - Serve
Serve hot and put bread cubes and parsley over. If you like chili or hot pepper, it is a very good combination.
