Bulgarian Meatball Stew (Kyufte Chorba) with Roasted Green Beans

A comforting Bulgarian stew featuring tender, spiced meatballs and mixed vegetables in a rich tomato broth, thickened with egg and yogurt, served with simple roasted green beans.

• Prep: 45 min
• Cook: 1 hr 10 min
• Total: 1 hr 55 min
• Servings: 8
• Cuisine: Bulgarian
• Difficulty: Hard

Dietary

• Low-Carb
• Nut-Free
• Soy-Free
• Gluten-Free
• High-Protein

Tags

• comfort food
• rich
• savory
• classic
• healthy
• crowd-pleaser

Ingredients

• 2 pound ground beef
• 3 eggs (large)
• 0.5 cup fresh parsley (chopped)
• 2 yellow onions (medium, finely grated and medium, chopped)
• 1 tablespoon dried mint
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 tablespoon olive oil
• 3 clove garlic (minced)
• 2 carrots (medium, finely diced)
• 2 celeries (finely diced)
• 1 can crushed tomatoes
• 6 cup low-sodium beef broth
• 0.5 cup plain whole milk Greek yogurt
• 0.25 cup fresh lemon juice
• 1 pound fresh green beans (trimmed)

Instructions

1. For the meatballs (kyufte): In a large bowl, combine 2 pounds of ground beef, 1 large egg, 1/2 cup of chopped fresh parsley, 1 finely grated medium yellow onion, 1 tablespoon of dried mint, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly by hand until well combined. Form the mixture into small, bite-sized meatballs (about 1-inch diameter).
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the formed meatballs and brown them on all sides, in batches if necessary. Remove browned meatballs and set aside, leaving rendered fat in the pot.
3. Add 1 chopped medium yellow onion, 3 minced cloves of garlic, 2 finely diced medium carrots, and 2 finely diced stalks of celery to the pot. Sauté until the vegetables are softened, about 8-10 minutes.
4. Stir in 1 can of crushed tomatoes and 6 cups of low-sodium beef broth. Bring the stew to a boil, then reduce the heat to low. Gently add the browned meatballs back into the pot. Simmer, covered, for 30 minutes, or until the meatballs are cooked through and tender.
5. While the stew simmers, preheat oven to 400 degrees Fahrenheit. Toss 1 pound of trimmed fresh green beans with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred.
6. Prepare the egg-yogurt liaison (thickening agent): In a medium bowl, whisk together 2 large eggs, 1/2 cup of plain whole milk Greek yogurt, and 1/4 cup of fresh lemon juice until smooth. Slowly ladle about 1 cup of the hot broth from the stew into the egg-yogurt mixture, whisking constantly to temper the eggs and prevent scrambling.
7. Slowly pour the tempered egg-yogurt mixture back into the stew in the pot, stirring continuously. Simmer for another 5 minutes, without boiling, until the stew slightly thickens. Taste and adjust seasoning as needed.
8. Serve the hot Kyufte Chorba into bowls, ensuring each serving has several meatballs and vegetables. Serve alongside the roasted green beans.

Notes

Tempering the egg-yogurt mixture slowly is key to prevent it from curdling in the hot stew. For an authentic touch, add a tablespoon of Bulgarian savory (chubritsa) to the meatballs if you can find it. Dried mint is a good substitute.

Nutrition (per serving)

• Calories: 420
• Protein: 40 g
• Carbohydrates: 18 g
• Fat: 20 g
• Fiber: 6 g
• Sodium: 780 mg
• Saturated Fat: 8 g
• Sugar: 7 g
• Cholesterol: 180 mg