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.
[responsivevoice voice=”US English Female” buttontext=”Listen This Recipe”]
You Need:
For the meatballs.
| Ingredients: | Amount: |
|---|---|
| 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. |
| Salt. | To taste. |
| Tarragon. | 2 sprigs |
| Savory. | To taste. |
| Paprika. | To taste. |
| Cumin. | To taste. |
For the soup.
| Ingredients: | Amount: |
|---|---|
| Water or chicken and vegetable broth. | 60 oz. or 30 oz. chicken and 30 oz. vegetable broth |
| Onion. | 1 medium size. |
| Carrot. | 1. |
| White potatoes. | 2 medium size. |
| Celery. | 1 stalk. |
| Salt and black pepper. | To taste. |
| Savory. | To taste. |
| Paprika. | To taste. |
| Vegetable seasoning blend. | To taste. |
| Italian parsley. | 3 sprigs. |
| Vermicelli. | 1/4 cup. |
For the liaison.
| Ingredients: | Amount: |
|---|---|
| Egg. | 1. |
| Yogurt. | 3 tbsp Bulgarian or Greek. |
Instructions:
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
Enjoy!
[/responsivevoice]