Beef Balls And Bulgur Soup

Recipe Ingredients

2 lbs	908g / 32oz	Carrots - peeled, and
		Thinly sliced
8 cups	1896ml	Reduced sodium chicken broth
1/2 teaspoon	2.5ml	Dried thyme - divided
4 teaspoons	20ml	Minced fresh gingerroot - divided
3/4 lb	340g / 11oz	Ground very lean beef
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Water
1/2 cup	118ml	Bulgur (cracked wheat)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
		Lime wedges
		Salt - to taste
2 tablespoons	30ml	Mustard seeds
1 teaspoon	5ml	Coriander seed
1/2 teaspoon	2.5ml	Cumin seed
1/8 teaspoon	0.6ml	Hulled 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.