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Meatball soup

Meatball soup (Supa Topcheta) is a traditional Bulgarian soup, made from very small meatballs prepared from minced meat and thickened with egg, flour and yogurt.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Cuisine: Bulgaria
Keyword: ground beef, Pork
Servings: 4


  • 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


  • Use a cutting board and chop the potato and carrot into small cubes, and dice the onion.
  • Mix the ground meat with a pinch of salt an pepper into a bowl. Moisten your hands with water or vinegar and form a ball of the ground meat mixture.
  • In place add a few spoon of flour and roll each meatball into the flour. Add it to a bowl and set the meatballs aside.
  • Heat up a pot with 1-2 tbsp oil over medium heat. Add the diced onion and saute until translucent, then add the potatoes and carrot and saute for another 3 minutes.
  • Then add 1.5l of water and bring it to boil, then add the meatballs and stir lightly.
  • Season with salt, pepper and the savory. Cook until the meatballs and potatoes are fully cooked for about 25 minutes.
  • In a bowl, beat the egg, with the yogurt and whisk them well.
  • Slowly add a little bit of the soup to the eggs mix well and return the egg mixture to the pot with the soup.
  • Reduce the heat to low and cook the soup for 5-10 minutes and stir continuously so the egg won't curdle.