Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground beef 1/2 Bunch green onions; sliced
6 tb Rice 1 Green bell pepper; chopped
1 ts Paprika 2 Carrots;peeled,sliced thin
1 ts Dried savory 3 Tomatoes; peeled chopped
Salt, pepper 1 Sm. yellow chiles, split *
Flour 1/2 Bunch parsley; minced
6 c Water 1 Egg
2 Beef bouillon cubes 1 Lemon (Juice only)

*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. Created by: St. George's
Bulgarian Eastern Orthodox Church, Los Angeles (C) 1992 The Los
Angeles Times

Browse by categories