Bulgarian Meatball Soup

• 3/4 lb lean ground beef
• 1 small onion, minced
• 1 teaspoon dill weed
• 2 eggs
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• to taste flour
• 6 cups beef broth
• 1/3 cup long grain rice, uncooked
• 1/2 lemon, juice of
• 2 tablespoons fresh dill (less if using dried)

1. Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl.
2. Mix to combine ingredients thoroughly.
3. Shape into small balls and dredge lightly in the flour.
4. Set aside, heat the broth to boiling.
5. Drop the meatballs in.
6. Add the rice. Lower the heat and cook about 35 minutes.
7. Add lemon juice and additional dill You can serve with a dollop of yogurt on top if you like. >From the Kitchen of ramsgate

lean ground beef, onion, dill weed, eggs, clove garlic, salt, black pepper, flour, beef broth, long grain rice, lemon, fresh dill

Taken from www.food.com/recipe/bulgarian-meatball-soup-2586 (may not work)