Soup with meatballs and bulgur, which will become your big tour love
This soup does not have potatoes, fragrant roasting and spicy spices, but it still has a high chance of a place in your big and open to all new heart. Having tried this dish once, you will be happy to cook it as often as possible, without being lazy to stir egg dressing and form delicious meatballs.
Fragrant and hearty meal with a minimum of ingredients
Be sure this soup is a real find for a warming and satisfying, fragrant and rich lunch with your family!
We recommend reading an incredibly simple but great recipe for mushroom cream soup, which will be an excellent main, diet first course for you.
So, so that the spicy, but easy-to-execute soup is on your dining table, check your stock for the following ingredients:
- 1.2 l of chicken stock;
- 200 g of minced beef or lamb (however, you can take minced chicken, significantly “lightening” the dish);
- 50 g of bulgur groats;
- half a large onion or 1 small;
- 1 chicken egg;
- half a lemon (you only need juice from it);
- salt, pepper to taste;
- parsley or cilantro for serving.
If you do not like soups without potatoes - feel free to send it to the pan, after cutting into cubes!
First of all, you should pre-boil the chicken, making it a broth. Tip: give preference to homemade chicken to make the broth more aromatic.
Bulgur should be poured with a glass of cold water and set aside the container with the cereal for about 15 minutes so that it swells.
Chop the onion with a blender or scroll in a meat grinder and combine with minced meat. When the bulgur swells, mix it with minced meat, add salt and freshly ground black pepper and form meatballs of a size and shape convenient for you.
If you wish, you can add fried mushrooms and root vegetables to the recipe.
Bring the chicken stock to a boil and send the meatballs into it. Wait until the liquid in the saucepan boils again, and transfer the stove to a slow fire, after which the soup has been swept for half an hour.
While your soup gurgles on the stove, shake the egg with a fork, add the juice of half a lemon and about 100 ml of cold broth to it. Stir the mixture until it becomes homogeneous, and then pour it in a thin stream into the soup, stirring constantly.
For the manufacture of meatballs, you can use both beef or mutton forcemeat, and chicken
When the soup boils again, try it on salt, add spices to your taste if desired, and put the pan off the heat.
When serving, sprinkle the dish with finely chopped parsley or cilantro.
Enjoy your meal!