Soup with meatballs and bulgur
Very tasty and fragrant soup with meatballs and bulgur can not only enter the home collection of first courses, but also become its leader. In addition, you will have to spend no more than an hour on cooking, provided that the finished broth is available. If it is not there, feel free to boil the soup on the water: lamb meatballs will make the dish saturated. Bulgur is responsible for the thickness of the soup, which we rarely use for this purpose, compared to rice or buckwheat. And, finally, be sure to add cilantro to the dish (not parsley, and especially not dill): it is she who gives the taste of the dish a bright oriental “sound”.
Ingredients
Servings 8- 500 g lamb meat
- 2 l meat broth
- 2 onions
- 3 garlic cloves
- 2 carrots
- 4 potatoes
- 150 g of bulgur
- 1 bunch cilantro
- 1 bay leaf
- vegetable oil
- salt
- pepper
Cooking
Step 1
Prepare meatballs for soup. Wash the lamb, dry it, cut into large pieces and pass through a meat grinder. Season with salt and pepper, stir. With force beat the minced meat on the table. With wet hands, roll the minced meat into balls the size of a quail egg. Put on a tray and place in the refrigerator.
Step 2
Peel vegetables for soup. Cut potatoes into cubes. Chop onions and carrots, fry in hot vegetable oil over medium heat, stirring occasionally, for 10 minutes.
Step 3
Bring the broth to a boil. Add chilled meatballs and bring to a boil. Cook over medium heat for 7 minutes, skimming off the foam. Add potatoes, cook 10 minutes.
Step 4
Put the fried vegetables and bay leaf into the broth with meatballs and potatoes. Mix carefully. Boil. Salt a little and cook for 3 minutes.
Step 5
Rinse the bulgur thoroughly with cold water and add to the soup. Bring to a boil and cook 10 min. Season with salt and pepper to taste. Soup with bulgur and meatballs is almost ready.
Step 6
Mince the garlic. Wash cilantro, dry and finely chop. Remove bay leaf from soup, add garlic and cilantro. Remove soup from heat and let stand covered for 10 minutes.