Delve into a luscious fusion of flavors with this Bulgarian meatball soup recipe, an elevated take on the classic Bulgarian meatball soup. Each spoonful promises comfort and harmony.
Preparation Time: Approximately 1 hour, plus 1 hour cooking time
Ingredients (for four people)
- Water: 2 liters
- Salt: 2 teaspoons
- Rice: 50 grams
- Onion: 1 medium-sized, finely chopped
- Carrots: 2 medium-sized
- Minced meat: 500 grams
- Egg: 1 whole, 1 white
- Bread crumbs: 2 tablespoons (optional)
- Black pepper: 1 teaspoon
- Savory (Chubritsa): 1 teaspoon
- Flour: 30 grams for dusting, 30 grams for thickening
- Sour milk (Kiselo mlyako): 400 grams
- Olive oil: 2 tablespoons
- Hot chili pepper: 1 (optional)
- Potatoes: 2-3 small potatoes (optional)
Method to Prepare the Meatball Soup
Boil the Base
- Boil 2 liters of water with 1 teaspoon of salt in a large pot. Preheat to 100°C (212°F).
Prepare the Ingredients
- Wash the rice thoroughly. Chop onions finely, and dice one carrot. Chop the potatoes. Reserve the other carrot for later.
- Combine minced meat, 1 tablespoon rice, breadcrumbs, egg white, ½ teaspoon of black pepper, and savory. Mix well.
- Form into small meatballs and place in a tray dusted with flour. Shake to coat.
- Drop meatballs into boiling water carefully.
- Add the chopped onions and diced carrot to the boiling water.
- Add rice or potatoes and hot chili pepper (optional).
- Let simmer for 30 minutes at 90°C (194°F).
The Finishing Touch
- Mix sour milk, one whole egg, and flour until smooth for the thickening agent.
- Sauté the reserved grated carrot in olive oil.
- Slowly incorporate some hot soup into the thickening agent, then mix back into the soup pot.
- Let it reach a gentle boil, and then remove it from heat.
- Stir in sautéed carrots, ½ teaspoon black pepper, and 1 teaspoon savory.
Tips and Tricks
- Make sure sour milk and egg are at room temperature for smoother blending.
- Be gentle when dropping the meatballs into boiling water to keep their shape.
- Serve with a lemon slice.
Alternative Preparation Suggestions
- Use different types of meat for a varied flavor profile, like pork or turkey.
- For a vegan option, substitute meatballs with plant-based meat and use vegan yogurt.
- Store in an airtight container in the refrigerator for up to 3 days.
- For more extended storage, freeze individual portions.