Meatball soup (Supa Topcheta, Супа топчета) is a traditional Bulgarian soup. It’s made from very small meatballs made from minced meat (usually mix of 60% pork and 40% beef).
- 250 g Ground Meat
- 1 large Carrot
- 1 medium Onion
- 2 small Potatoes
- Salt & Pepper
- 1 tsp Savory /dried/
- 2-3 tbsp Flour
- 1 Egg
- 2 tbsp Yogurt
- Dice the onion and chop the carrot and potato into small cubes.
- In a bowl add ground meat and a pinch of salt an pepper and mix well. Pinch a small amount of the ground meat (around half teaspoon) and roll it into a ball. If the meat sticks to your hands, moisten your hands with water or oil.
- Roll each meatball into the flour, shake off the excess flour and set the meatballs aside.
- In a pot, add 1-2 tablespoons of oil (any kind of oil) and saute the onion until translucent. Add the carrot and potatoes and saute for 2-3 minutes.
- After your vegetables are sauteed, add around 1.5 liters of water and let it come to a boil. Once the water boils, gently add the meatballs and stir lightly so they won't stick to each other.
- Add the savory and salt and pepper to taste. Cook the soup for 20-30 minutes or until the meatballs and potatoes are fully cooked.
- In a bowl, crack the egg, add the yogurt and whisk them well. Slowly ladle some of the hot soup into the egg mixture and whisk constantly so the eggs won't curdle.
- Once you've added almost half of the soup to the eggs and the eggs are hot, return the egg mixture to the pot with the soup and mix well.
- Cook the soup for 5-10 minutes on a very low heat and stir constantly so the egg won't curdle.
Photo credit and inspiration: know-how-to-cook.com, balkanlicious.com