Supa Topcheta, or Bulgarian Meatball Soup, is a favorite traditional Bulgarian dish and comfort food at its best.
The hearty soup is filled with vegetables and meatballs made with a combination of pork and beef. There are many variations of the recipe, some using rice, different vegetables such as tomatoes or chicken instead of beef stock.
The important step is the last one. Supa Topcheta is thickened with egg yolks and Greek yogurt spiked with fresh lemon juice.
The resulting soup is creamy without being overly heavy. Serve with extra yogurt and lemon on the side, and of course with a loaf of crusty bread.
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- 1/2 lb (.23 kg) Ground Beef
- 1/2 lb (.23 kg) Ground Pork
- 1 Egg
- 1 Teaspoon (2.3 g)Sweet Paprika
- 4 Cloves Garlic, minced
- 1 Large Onion, diced
- 4 Tablespoons (31 g) All Purpose Flour
- 4 Tablespoons (60 ml) Olive Oil
- 2 Stalks Celery, diced
- 2 Carrots; diced
- 2 Medium Potatoes, peeled and cut into 1 inch cubes
- 4 Cups Beef Broth*
- 4 Cups (1.89 L) Water
- 3/4 Cup (184 g) Greek Yogurt
- 2 Egg Yolks
- Juice 1/2 Lemon
- Fresh Minced Parsley as a garnish
- Salt and Pepper to Taste
- Mince 1/2 of the garlic, 1/4 of the onion and 1/2 of the parsley.
- Add them into a bowl and combine with the ground pork and beef, sweet paprika and the whole egg.
- Add the flour to a plate. Form the meat mixture into small bite-sized balls. Dredge each one through the flour so that they are completely coated
- Add the meatballs in small batches to a frying pan over medium heat.
- Brown them one each side but do not cook all the way through. Set aside
- Add 2 tablespoons (30 ml) of olive oil to a stock pot. Add the onion and saute for 5 minutes.
- Add the garlic, carrots and celery and continue cooking for 5 minutes.
- Add the water and bouillon cubes and bring the pot to a boil. Reduce to a simmer and cook for 15 minutes.
- Add the meatballs and potatoes and raise the temperature back up to a light boil. Continue to cook for about 15 minutes, until the potatoes are cooked through.
- Take the soup off the heat and allow to cool for 15 minutes.
- Combine the yogurt, lemon juice and egg yolks in a small bowl.
- Remove about 1/2 cup (118 ml) of the soup broth and slowly add to the yogurt mixture. Then combine with another cup of the broth.
- Add the yogurt mixture to the soup in a slow stream while stirring the soup. This will allow the yogurt to be combined with the hot soup without breaking.
- Garnish with parsley and serve with crusty bread.
*Beef broth can be substituted for 4 cups of water and 2 beef bouillon cubs