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Sunday, 13 November 2011

Traditional Bulgarian Meatball Soupa

Yum this is very nice & pretty filling. I was a bit concerned as to whether it would be enough as a main meal, you can't very well serve it with veg or pasta! So we had bread to mop up the soup & were very full.
I would suggest it would also be a good starter but only two balls per person. Personally I can't wait to have it again & think it will be a regular for us during the winter.
The Bulgarian's use a lot of oil in their cooking but I prefer to cook lower fat meals. All my recipes are a healthier versions & none of the taste is compromised. There is enough natural fat in the pork or beef to give it plenty of taste.
1lb Minced beef or pork (the soup above is made with pork)
6tbsp Rice
1 tsp Paprika
1tsp Chubritsa/savory or oregano
3 pints of water
2 Beef stock cubes
1/2 bunch spring onions sliced or 4 cloves garlic crushed & chopped
1 Bell pepper chopped
2 carrots thinly sliced, julienne style
3 tomatoes chopped1 sml chilli sliced & de seeded
1 egg lightly beaten
Juice of 1 lemon
1tsp Parsley
Mix the meat rice paprika & chubritsa & season. Mix thoroughly & squeeze into smallish balls & roll in flour.
Mix water, stock cubes, salt, pepper, onions, carrots & tomatoes in a large pan, cover & bring to the boil. Simmer for 30 minuets. Add meatballs cover & boil again, then simmer for 60 minuets. Add chilli after first 20 mins.
Add parsley for the last 5 minuets.
Beat egg with lemon juice, stir 2 tbsp of soup into the mixture then stir egg mix into the rest of the soup. Stir till soup is thickened slightly. DO NOT BOIL.

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