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Bulgarian   -   Tatyana's Topcheta Soup (Meatball Soup)   adapted from Bulgarian Rhapsody By Linda Joyce Forristal

  • 4 Medium Green Onion -- chopped
  • 1 Medium Carrot -- diced
  • 1/4 Cup Olive Oil
  • 2 Tablespoons Water
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika
  • 5 Cups Beef Broth
  • 1 Pound Ground Beef
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Paprika
  • 1/4 Cup Rice
  • 1 Medium Egg
  • Flour
  • 1 Pound Macaroni -- or other pasta
  • 1 Cup Yogurt
  • 1 Medium Egg
  • 1 Cup Parsley -- finely chopped
  • Lemon Juice -- to taste
  • Black Pepper -- to taste
Directions Saute green onions, carrot, water and salt in oil until carrot is soft and glazed. Add paprika and broth. Bring to a boil. Make the meatballs, by combining the meat, salt, paprika, rice and egg in a small bowl. Mix well and roll into cherry sized meatballs. Roll in flour. When the broth is boiling, add meatballs and pasta. Cook until done. In a medium bowl, add egg and yogurt. Mix well. Add a tablespoon of broth to the yogurt and mix well. Continue to add broth until the temperature of the yogurt is the same as the broth. Add mixture to the soup and simmer for 3 minutes. Add parsley, lemon juice and black pepper. Stir and serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 3, Speed: 4, Overall: 4 Rate this recipe

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