Bubaloshki Soup

Ingredients: 1 lb. ground round, 1 egg, 1 to 2 tablespoons tomato sauce or catsup, 1 onion finely chopped, 1/4 cup finely chopped green pepper, 1 cup chopped celery, 1/4 cup finely cut parsley, 3/4 teaspoon cumin, 1/2 cup ground bread crumbs, 1/2-3/4 teaspoon salt, pepper.

Instructions: Form ground round into one inch diameter meat balls. Roll meat balls in flour and brown in butter. In the meantime brown a chopped onion in butter in a large kettle. Boil beef or chicken broth for five minutes. Add 1 cup chopped celery with leaves and bring to boil again. Add browned bubaloshkis (meat balls) and cook 10 minutes. Add 2/3 cup tiny egg noodles and cook another 10 minutes. Add juice of 1/3 lemon; taste. I use 1/2 of a lemon. Thicken with 3 eggs just before serving.

Zabalia (thickening soup base with eggs): Thicken soup with 3 eggs just before serving. Beat eggs until fluffy. Prepare stock as usual, at this point it is probably very hot. Set aide some stock in smaller sauce pan (about a cup) to cool slightly. It should become a temperature that would just solidify and blend smoothly with the eggs. Add eggs while stirring constantly. This mixture is to be added to the original stock when it is the proper temperature (not too hot or eggs will not blend and separate). Remember to stir constantly and be sure stock is not too hot.