Beef Balls and Bulgur Soup

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield6
RecipesSoups_Stews

Description

Beef Balls and Bulgur Soup

Ingredients

  • 2 pounds carrots, peeled and thinly sliced

  • 8 cups reduced sodium chicken broth

  • 1/2 teaspoon dried thyme, divided

  • 4 teaspoons minced fresh gingerroot, divided

  • 3/4 pound ground very lean beef

  • 2 tablespoons all-purpose flour

  • 1/4 cup water

  • 1/2 cup bulgur (cracked wheat)

  • 1/2 cup chopped fresh cilantro

  • lime wedges

  • Salt

  • 2 tablespoons mustard seeds

  • 1 teaspoon coriander seed

  • 1/2 teaspoon cumin seed

  • 1/8 teaspoon hulled cardamom seed

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.