Bulgarian Meatball Soup (supa Topcheta)

Ingredients

• 1 lb ground beef
• 6 tbsp rice
• 1 tsp paprika
• 1 tsp savory
• 6 cups water
• 2 beef bouillon cubes
• ½ bunch green onions
• 1 green bell pepper
• 2 carrots, peeled and sliced thin
• 3 tomatoes
• ½ bunch parsley
• 1 egg
• 1 lemon

Steps

1. Combine the beef, rice, paprika, and savory.
2. Season to taste with salt and pepper, and mix lightly but thoroughly.
3. Form the mixture into 1-inch (2.5 cm) balls, then roll in flour.
4. Combine the water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in a large pot.
5. Cover, bring to a boil, reduce heat, and simmer 30 minutes.
6. Add the meatballs, cover, and bring to a boil again.
7. Reduce heat and simmer 20 minutes.
8. Add the chiles and simmer, covered, 40 minutes or until the rice is cooked.
9. Add the parsley during the last 5 minutes of cooking time.
10. Taste and add more salt and pepper, if needed.
11. Just before serving, beat the egg with lemon juice.
12. Stir 1 to 2 tablespoons hot soup into the egg mixture, then stir the egg mixture into the soup.
13. Heat gently, stirring, until the soup is thickened slightly, but do not allow to boil.