Supa Topcheta, Bulgarian Meatball Soup


This European soup from Bulgaria is a favorite traditional dish that features a hearty broth thickened with eggs and yogurt.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 6 to 8

2 onions
2 carrots
2 tablespoons butter
2 liters water
1⁄2 kilogram ground meat (beef or pork or a combination of both)
4 eggs
1⁄2 cup rice
black pepper
1⁄2 cup flour
3 tomatoes
1 cup yogurt
fresh parsley

1. Finely chop 1 onion and 2 carrots. Sauté them with a pinch of salt and butter until the onions turn translucent, then add 2 liters of hot water. Let it simmer.
2. Chop up the remaining onion, then add to the ground meat together with 2 eggs, 1⁄4 cup rice, a 3-finger pinch of black pepper, and a 3-finger pinch of salt. Mix well, then form marble-sized balls with the mixture. Roll them up in flour and add them to the simmering water. When all the marbles are in the water, you can add the chopped tomato and the remaining 1⁄4 cup rice. Adjust the seasoning to preference. When all the marbles are floating on top, you may proceed with the next steps.
3. In a medium-sized soup bowl, mix 2 eggs and a cup of yogurt. Slowly start adding some of the soup to the mix one ladle at a time, mixing it after each ladle to equalize the soup temperature and yogurt mix. After 4-5 ladles, you can pour back the mixed soup into the pot with the remaining soup. Give it another 15 minutes on the stove. Serve with freshly chopped parsley.

This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.