Bulgarian Meatball soup recipe

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Light, but filling aptly describes the Bulgarian Meatball soup, traditionally known as Supa Topcheta. The soup incorporates meatballs made from pork and beef with an array of vegetables and other ingredients to make it into a delicious blend of ingredients you cannot but love.

  • Yield: 8 Servings
  • Total Time: 1 Hour 45 Minutes


  • 1 egg
  • ½ ground pork
  • ½ ground beef
  • 4 cloves garlic (minced)
  • 1 tsp sweet paprika
  • 1 Onion (diced)
  • 4 tsp olive oil
  • 4 tsp flour
  • 4 tsp fresh parsley (minced)
  • 8 cups water
  • 2 potato (peeled and cut)
  • 2 beef bouillon cubes
  • 2 carrots (diced)
  • 2 egg yolks
  • 2 stalks celery (diced)
  • Salt and pepper (to taste)
  • ¾ cup Greek yogurt
  • ½ lemon juice
How to Make It
  1. Grind or mince half of the parsley, half of the garlic, and a quarter of the onion.
  2. Put them inside a bowl, and mix with the ground beef and pork, egg, and sweet paprika.
  3. Pour the flour into a bowl. Shape the meat combination into small balls. Coat each one with the flour.
  4. Fry the meatballs in batches in a pan over medium heat.
  5. Let them turn to brown on each side, but do not let them cook completely. Keep them in a bowl and leave.
  6. Pour 2 tablespoons of olive oil into a pot and add the onion. Sauté for 5 minutes.
  7. Include the garlic, carrots, and celery. Cook for 5 minutes.
  8. Add the water and bouillon cubes and leave it to boil. Afterward, simmer for 15 minutes.
  9. Get the meatballs and potatoes. Add them to the pot and increase the temperature to a light boil. Cook for 15 minutes for the potatoes to cook completely.
  10. Turn off the heat and allow the soup to cool for 15 minutes.
  11. Mix the egg yolk, lemon juice and yogurt in a bowl.
  12. Take a half cup of the soup broth and slowly mix with the yogurt blend. Add another cup of the broth and mix.
  13. Include the yogurt mixture to the soup, stirring slowly.
  14. Top it up with parsley. Serve with bread.

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