Makes about 10 servings
I freeze the leftovers in pint size containers, 5 balls in each
This is a combination of various recipes, mostly this one from the Simply Recipes blog.
I reduced the fat by eliminating sauteeing the onion + garlic in oil before adding the stock... start that way if you wish! My version is also doubled on the meatballs on typical proportions.
Use a large stock pot for cooking and large mixing bowl for mixing meatballs
3 quarts of chicken or veg stock
1 large onion, chopped
2-3 cloves garlic, minced
1 15oz can chopped tomatoes or 2 10oz cans Ro-tel
2 large carrots, sliced
2/3c raw bulgar (or rice)
2 lbs lean ground beef (I use 94/6)
1/2c chopped fresh mint leaves
1/2c chopped fresh parsley or cilantro
2 raw eggs
dash of cayenne
2 med potatoes, chopped
1 tsp dried oregano
2-3 summer squash (zucchini, yellow, calabacita, etc), sliced
whatever else suits your fancy
1/2c chopped fresh cilantro
Put bulgar into 4c pyrex measuring cup. Pour boiling water over to 1-1/3 line. Let fluff up. (If using rice, you can skip this)
Put broth items in large stockpot. Bring to boil and reduce heat to simmer.
While that is cooking, prepare meatballs. Mix everything thoroughly.
Form mixture into 1" (walnut size) balls. Drop into broth one at a time as they are formed. Stir to evenly distribute them.
Add potatoes + oregano. Cover and let simmer for at least 30 min. Add remaining items near end of cooking time so they don't get mushy.
When serving, garnish with more fresh cilantro if you have the energy to chop more. A squeeze of fresh lime is nice too.