No doubt, hands down my favorite soup is meatball soup. And I am not talking about those soups with huge meatballs inside and a gross looking broth. No, no, no I am talking about this tasty, satisfying, beautiful meatball soup. The best soup you would ever try – meatball soup Bulgarian style. Yes, I love it, my 2-year-old daughter loves it and I hope you will too. You should try it and let me know what you think in the comment box below.
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For the meatballs.
|Ground meat.||3 oz. ground beef and 7 oz. of ground pork.|
|All-purpose flour.||1/2 a cup.|
|Rice.||1/4 cup – 2 oz.|
|Black pepper.||To taste.|
For the soup.
|Water or chicken and vegetable broth.||60 oz. or 30 oz. chicken and 30 oz. vegetable broth|
|Onion.||1 medium size.|
|White potatoes.||2 medium size.|
|Salt and black pepper.||To taste.|
|Vegetable seasoning blend.||To taste.|
|Italian parsley.||3 sprigs.|
For the liaison.
|Yogurt.||3 tbsp Bulgarian or Greek.|
Start with mixing ground beef and ground pork together with 1/4 cup uncooked rice, 1 tsp. salt, pinch of black pepper, two pinches of savory, pinch of paprika and pinch of cumin. Form small balls the size of grapes and coat in a thin layer of flour. Put the meatballs in 60 oz. of boiling water or stock over medium heat.While the meatballs cook for 5-10 min., cut the vegetables in small pieces – 1 medium onion, 1 carrot, 2 medium potatoes, 1 rib celery. Put the chopped vegetables together with the meatballs and add the following spices to your taste – salt, black pepper, savory, paprika and vegetable seasoning blend. Boil the soup over medium heat for about 25-30 minutes or until all vegetables are soft to touch. Add 1/4 cup vermicelli and let them cook for about 5 min. or until soft.
Prepare the liaison:
In a separate deep vessel put 1 egg and 3 tablespoons of yogurt. Mix well. Remove the pot with the soup from the heat. Let the soup cool down for about 10 min. Pour the mixture-egg yolk and milk / yogurt in the soup. Mix well.
Finish the soup with freshly chopped parsley