Supa Topcheta (meatball soup)

A type of Bulgarian soup

Supa Topcheta (meatball soup)


1 lb. ground meat
6 tbsp. rice
1 tsp paprika
1 tsp dried savory
salt & pepper
2 tbsp flour
6 cups water
2 beef bouillon cubes
1/2 bunch scallions, chopped
1 green bell pepper, chopped
2 medium carrots, peeled & thinly sliced
3 tomatoes, peeled & chopped
1/2 bunch parsley, minced
1 egg
lemon juice


Combine beef, rice, paprika and savory. Season to taste with salt and pepper and mix well. Form into 1 inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, scallions, the bell pepper, carrots and tomatoes in large pot. Cover, bring to boil, reduce heat and simmer for another 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 30 minutes or until the rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper if needed. Just before serving, beat egg with some lemon juice and add to the soup.

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