Topcheta Zup - Bulgarian Meatball Soup 4 ea spring onions 1 ea carrot 1/4 c sunflower oil 1 ts salt 1 tb sweet Hungarian paprika 5 c water 2 ea fideo pasta nests Meatballs: 3lb ground lamb 1/2 ts salt 1/2 ts sweet Hungarian paprika 1/4 c uncooked rice 1 ea egg white all-purpose flour as required Yogurt-Egg Sauce: 1 c yogurt 1 ea egg 1 ea egg yolk 3/4 c dill chopped or 1/4 c dill dried lemon juice to taste black pepper to taste Topcheta Zup - Bulgarian Meatball Soup Categories: Bulgarian, Ethnic, Meat, Soup Yield: 6 servings Soup: Chop green onions & dice carrot. Saute for 1 min. in oil then add 1/2 c water & salt. Cook until soft. Add paprika, 4 1/2 cups of water & bring to a boil. Meat: Mix well all ingredients by hand. Form into small meatballs 1/2"in diameter. Roll meatballs on a floured board to coat them. Add meatballs to broth & cook along with two nests of fideo pasta. Cook meatballs for 20-25 mins. Sauce: Very gently stir whole egg + reserved yolk into yogurt mixture. Take spoonfulls of hot broth 1 at a time then add. You must stir after each spoonful until the temp of your yogurt mixture rises slowly. This is so your egg will not cook. Add it back to your broth very slowly then stir gently. Allow soup mixture to simmer gently for 10-12 mins. Add lemon juice & black pepper to taste. Stir gently then sprinkle the dill on top. Serve hot & with dollops of sour cream. ORIGIN: Dr. Alla Bukanik, Sofia-Bulgaria, circa 1997 6 DocKozzak         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005