Beef Balls and Bulgur Soup

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Beef Balls and Bulgur Soup

Beef Balls and Bulgur Soup
Servings 6


  • 1/2 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 2 tablespoons mustard seeds
  • Salt
  • lime wedges
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup bulgur cracked wheat
  • 1/4 cup water
  • 2 tablespoons all-purpose flour
  • 3/4 pound ground very lean beef
  • 4 teaspoons minced fresh gingerroot divided
  • 1/2 teaspoon dried thyme divided
  • 8 cups reduced sodium chicke


  • 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.

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