1 cup regular bulgur wheat
1 tsp salt
1 large tomato
1 small green capsicum
3 Tbsp butter
600 g(1.3 lb) beef or lamb mince
1/2 cup fine bulgur wheat
2 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp dried tarragon
1/2 cup of diced spring onions
6 small eggs (hard boiled)
1 large egg (raw)
1/2 tsp salt
Optional: small hot green pepper
1/4 cup oil
1 medium onion
2 Tbsp tomato paste
2 Tbsp paprika
1 tsp pepper
Add the 1 cup of regular bulgur wheat into a large pot
containing 6 cups of water.
Add 1 tsp salt, 3 Tbsp butter, the capsicum (whole) and the tomato roughly chopped. Bring to the boil then simmer on low heat for 30 minutes. Mix occasionally. Do not cover pot as it may boil over.
Soak 1/2 cup of the fine bulgur wheat in cold water for 15 minutes.
In a large bowl add the minced meat, salt, dried herbs, spring onions, the raw egg and the pre-soaked bulgur wheat above (well drained). If using the hot green pepper, de-seed and finely dice and add to the bowl. Knead this mixture by hand until all the components are well combined.
Divide the mince into six equal portions. For each portion, form into a flat disc and place a peeled hard boiled egg in the centre. Mold the meat around the egg to fully cover it. Pinch the ends so that it wont open when cooked. Form into ball shape.
Add the meat balls into the pot containing the bubbling wheat soup and simmer for
30 minutes. Add extra water if needed but ensure that the soup is not too thin.
In a separate pan heat the oil. Add the chopped onion and sauté for about 5 minutes. Add tomato paste, paprika, salt and pepper. Cook for 2 minutes.
Mix in 1/2 cup of water and cook for an additional 2 minutes.
Add this entire sauce into the meat ball soup, mixing it through.
Simmer the soup for another 5 to 10 mins.
To serve: For each person, pour a bowl of the soup and add a meatball. Sprinkle with some fresh chopped parsley. Eat with crusty bread.