Bulgarian Meatball Soup
3/4 pound lean ground beef
1 small onion minced
1 teaspoon dillweed
2 eggs
1 clove garlic, crushed
1 tsp salt
1/4 tsp black pepper
flour
6 cups beef broth
1/3 cup uncooked long grain rice
juice of 1/2 lemon
2 tablespoons fresh dill (less if using dried)
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
Source: rec.food.recipes
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