BULGARIAN MEATBALL SOUP - SUPA TOPCHETA
Supa Topcheta - Bulgarian meatball soup with potatoes and vegetables in a beef broth thickened with creamy Greek yogurt.
Provided by Jen
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1
BULGARIAN MEATBALL SOUP II
Make and share this Bulgarian Meatball Soup II recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 8 serving(s)
Number Of Ingredients 16
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.
BULGARIAN MEATBALL SOUP
Make and share this Bulgarian Meatball Soup recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 2 serving(s)
Number Of Ingredients 12
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
Nutrition Facts : Calories 546.4, Fat 24.5, SaturatedFat 8.5, Cholesterol 324.3, Sodium 3067.2, Carbohydrate 30.3, Fiber 1.1, Sugar 2.2, Protein 48.8
RANCHERO MEATBALL SOUP
Make and share this Ranchero Meatball Soup recipe from Food.com.
Provided by Irmgard
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
- Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
- Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
- Stir the rice into the meat mixture.
- With moistened hands, shape into 1-inch balls.
- Add the meatballs and beans to the saucepan; bring to a boil.
- Reduce the heat, cover and simmer for 15 minutes.
- Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
- Taste and adjust the seasoning if necessary.
ANELIA'S KYUFTETA OR BULGARIAN ROASTED MEATBALLS
Once again one of my boyfriend's favourites. He never gets tired of these meatballs or of my cutlets and he often requests both at the same time. Grilling is also a nice option although you might want to put more beef or more bread so that the mixture gets thicker.
Provided by Nelka
Categories Meat
Time 35m
Yield 12-14 meatballs, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put all the ingredients in a bowl and knead well.
- Form the mixture into balls approximately 1 in diameter and flatten them until ½ thick.
- Place the balls in a baking tin spread with a bit of oil or cooking spray and roast at medium or high heat 15 min or until golden brown.
- Turn the meatballs over and roast another 5 min until golden brown on the other side too.
- When ready immediately remove from tin and place on kitchen paper to absorb excess fat.
- Serve hot.
TURKISH MEATBALL SOUP
My grandmother came from Northern Cyprus, and she used to make this awesome soup which she called "terbiyeli corbasi". I unfortunately never got her recipe before she died but this is the closest thing to it I managed to come up with. It's kind of like Greek avogolemono with meatballs in it.
Provided by Semra22
Categories Lemon
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix beef, onion, rice, parsley, egg, allspice and salt and pepper to taste.
- Pinch off small pieces 1/2" in diameter, form into balls.
- Bring broth to a boil, add meatballs and salt and pepper to taste.
- Reduce heat, cover and simmer 45 minutes or till meatballs tender.
- Beat egg yolks with lemon juice.
- Add 1 cup hot broth and mix well, add to soup and mix.
- Remove from heat and garnish with parsley.
Nutrition Facts : Calories 164.4, Fat 6, SaturatedFat 2.3, Cholesterol 99.9, Sodium 121.5, Carbohydrate 9.3, Fiber 0.5, Sugar 0.9, Protein 18.9
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