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Beef Balls And Bulgur Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozCarrots - peeled, and
  Thinly sliced
8 cups 1896mlReduced sodium chicken broth
1/2 teaspoon 2.5mlDried thyme - divided
4 teaspoons 20mlMinced fresh gingerroot - divided
3/4 lb 340g / 11ozGround very lean beef
2 tablespoons 30mlAll-purpose flour
1/4 cup 59mlWater
1/2 cup 118mlBulgur (cracked wheat)
1/2 cup 8g / 0.3ozChopped fresh cilantro
  Lime wedges
  Salt - to taste
2 tablespoons 30mlMustard seeds
1 teaspoon 5mlCoriander seed
1/2 teaspoon 2.5mlCumin seed
1/8 teaspoon 0.6mlHulled cardamom seed

Recipe Instructions

In a 5- to 6-quart pan, combine carrots, broth, seasoning seed, 1/4 teaspoon of the thyme, and 3 teaspoons of the ginger. Bring to boiling on high heat; cover and simmer 10 minutes.

Meanwhile, mix remaining 1/4 teaspoon ginger with beef, flour, and water. Shape into balls about 1-inch wide.

When carrots have cooked 10 minutes, drop meatballs into soup, then add bulgur. Return to a boil; simmer, covered for 10 minutes.

Stir cilantro into soup. Ladle soup into bowls and add to taste juice from lime wedges and salt.

This recipe yields 6 servings.

Nutrition Analysis Per Serving: Calories 268 (30 percent from fat); Fat 9 g (2 g saturated); Cholesterol 35 mg; Sodium 945 mg.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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