1 lb. hamburg
2 tbsp. tomato sauce (opt.)
1/4 cup bulghour
1/2 tsp. salt

1. With a little water mix hamburg, bulghour and salt together. Wet hands and form into little balls. Pour a can of chicken broth in a sauce pan, add one can of water and 2 tbsp. of tomato sauce. Bring to a boil and drop in the meat balls.
2. Cook 1/2 to 3/4 of an hour.