Meatball Soup
A classic Bulgarian meatball soup with rice and potatoes in a fragrant broth.
Ingredients
| 400 г/g | minced meat |
| 1 | egg white |
| 4 с.л./tbsp | rice (for meatballs) |
| на вкус/to taste | savory |
| на вкус/to taste | cumin |
| на вкус/to taste | black pepper |
| на вкус/to taste | salt |
| на вкус/to taste | parsley |
| 1 глава/head | onion |
| 1/2 ч.л. / 1 с.л. tsp / tbsp | red paprika or pepper paste |
| 1 | carrot |
| 1 | tomato |
| 3 | medium potatoes |
| 2 шепи/handfuls | rice (for the broth) |
| 3 литра/litres | water |
Instructions
- To the minced meat (or ready meatballs) add 4 tbsp rice, savory, salt, cumin, black pepper and parsley. Mix, shape into small balls and chill in the fridge until needed.
- In a medium pot, sweat the chopped onion, carrot and red paprika (or pepper paste), then add the peeled, chopped tomatoes.
- Pour in 1 litre of broth and blend with a stick blender, then add about another litre and a half and bring the broth to a boil.
- Drop the meatballs into the broth with a slotted spoon. After about 15 minutes add the finely chopped potatoes.
- After another 15 minutes add the rinsed rice. After a further 15 minutes the soup is ready.
- Optional (Tedo does not like egg thickening): once the soup is ready, whisk an egg-and-flour thickening, add a little of the boiling broth to even out the temperatures, then pour it into the pot in a thin stream while stirring.