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Ingredients
Meatballs
1 lb. ground beef
6 tablespoons rice
1 teaspoon paprika
1 teaspoon savory
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup flour (plus more if
needed)
Soup
6 cups water
2 beef bouillon cubes
1/2 bunch green onions, sliced
1 large green pepper, chopped
2 medium carrots, peeled and
thinly sliced
3 to 4 tomatoes, peeled and
chopped
2 small yellow chiles, split and
seeds removed
1/2 bunch parsley, finely
chopped
1 egg
juice of 1 lemon
Directions
Meatballs
In a large mixing bowl, add
ground beef, paprika, savory, salt and pepper. Mix (using
hands is best) until well-combined. Form meat mixture into
1-inch balls and place on a plate or tray. Put flour in a
small bowl and roll each meatball in the flour, coating
entire surface, returning each meatball to the dish or tray.
Set aside.
Soup
In a large soup pot, add water,
bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green
onions, green pepper, carrots and tomatoes. Cover and bring
to a boil. Reduce heat to low and simmer for 30 minutes.
Gently place meatballs into soup broth mixture and bring to
a boil again. Reduce heat to low and simmer for another 20
minutes. Add yellow chiles and continue to simmer for
another 40 minutes. During last few minutes of cooking time,
add chopped parsley and more salt and pepper to taste if
needed.
Just before you are ready to
serve the soup, beat the egg with the lemon juice in a small
bowl. Stir 2 tablespoons of hot soup broth into egg and
lemon mixture, then slowly pour it back into soup, stirring
constantly. Heat for another 3-5 minutes until soup slightly
thickens. Remove the yellow chiles and serve.
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