Bulgarian Meatball Soup Ii Food

BULGARIAN MEATBALL SOUP - SUPA TOPCHETA

Steps:

• Mince 1/2 of the garlic, 1/4 of the onion and 1/2 of the parsley.
• Add them into a bowl and combine with the ground pork and beef, sweet paprika and the whole egg.
• Add the flour to a plate. Form the meat mixture into small bite-sized balls. Dredge each one through the flour so that they are completely coated
• Add the meatballs in small batches to a frying pan over medium heat.
• Brown them one each side but do not cook all the way through. Set aside
• Add 2 tablespoons (30 ml) of olive oil to a stock pot. Add the onion and saute for 5 minutes.
• Add the garlic, carrots and celery and continue cooking for 5 minutes.
• Add the water and bouillon cubes and bring the pot to a boil. Reduce to a simmer and cook for 15 minutes.
• Add the meatballs and potatoes and raise the temperature back up to a light boil. Continue to cook for about 15 minutes, until the potatoes are cooked through.
• Take the soup off the heat and allow to cool for 15 minutes.
• Combine the yogurt, lemon juice and egg yolks in a small bowl.
• Remove about 1/2 cup (118 ml) of the soup broth and slowly add to the yogurt mixture. Then combine with another cup of the broth.
• Add the yogurt mixture to the soup in a slow stream while stirring the soup. This will allow the yogurt to be combined with the hot soup without breaking.
• Garnish with parsley and serve with crusty bread.

SIMPLE BULGARIAN BANITSA

Steps:

• 1. Preheat oven to 350 degrees, ( glass pyrex pan works great for this recipe) brush melted butter all over bottom amd sides of baking pan.
• 2. Mix salt, cheese and milk and eggsin a bowl , combine and stir ingredients well.
• 3. Put down 5 sheets of phyllo dough down in buttered pan and brush over with melted butter. You can also put down one sheet at a time and butter seperatelly.
• 4. Pour enough of the mixture to cover phyllo sheets and top with 3 more sheets.
• 5. Continue to repeat the process: put down 3 sheets and make sure to brush them well with butter then layer with mixture until all of the mixture is done, then cover with atleast 2 sheets. I preffer not to butter the top sheets as they tend to get very hard after the banitsa is done baking.
• 6. Bake for 25-35 minutes or until golden, make sure mixture is cooked in the middle by cutting into banitsa. When the mixture is cooked it will not be runny.
• 7. Once banitsa is done cover it with either a towell or the lid to the pan and let it sit and cool before cutting it or serving. Covering it lets the steam soften the phyllo dough sheets.

CHICKEN TORTILLA SOUP II

Steps:

• Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
• Add chicken broth and bring to boil.
• Add tomatoes, Rotel, taco seasoning, and chicken.
• Cut Tortillas into small pieces and add to broth mixture.
• Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
• Add milk and simmer for additional 10 minutes.
• If thicker soup is desired, add more diced tortillas and let incorporate into soup.
• Garnish with shredded cheese and broken tortilla chips.
• Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
• Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
• If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
• You can also use grilled chicken fajita meat for poached diced chicken.
• NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.

BULGARIAN MEATBALL SOUP

Steps:

• Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl.
• Mix to combine ingredients thoroughly.
• Shape into small balls and dredge lightly in the flour.
• Set aside, heat the broth to boiling.
• Drop the meatballs in.
• Add the rice. Lower the heat and cook about 35 minutes.
• Add lemon juice and additional dill You can serve with a dollop of yogurt on top if you like. >From the Kitchen of ramsgate

BULGARIAN MEATBALL SOUP II

Steps:

• *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.

TACO SOUP II

Steps:

• Brown the beef in a large saucepan.
• Stir in all other ingredients and simmer on low for 2 hours.