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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Seattle P-I. Takes only an hour and makes great leftovers. I like to toast sourdough bread to dip in it. Ingredients:
1 lb ground beef |
6 tablespoons rice |
2 eggs |
1 teaspoon paprika |
1 teaspoon oregano |
1 1/2 teaspoons salt |
1 1/4 teaspoons black pepper |
6 cups water |
4 beef bouillon cubes |
4 green onions, sliced |
1 large green pepper, seeded and chopped |
2 carrots, peeled and thinly sliced |
1 can chopped tomato |
tabasco sauce |
1 cup minced parsley |
1/2 lemon, juice of |
Directions:
1. In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes.
2. Bring to a boil, reduce heat and simmer covered 30 minutes.
3. Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Form into 1 inch balls.
5. Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft.
6. Add parsely and Tobasco sauce to taste.
7. Just before serving, beat the second egg with the lemon juice.
8. Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.
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