Bulgarian Meatball Soup (Supa Topcheta)
Supa topcheta is a Bulgarian meatball soup in which the rice is mixed into the beef itself, so each meatball swells as it simmers. The finish is the best part: egg beaten with lemon juice is tempered with a little hot broth, then stirred in to give the soup a light body and a sour edge. Savory and paprika give the meat a gentle, earthy seasoning.
Instructions
Mix the beef, rice, paprika and savory in a bowl. Season with salt and pepper and work the mixture lightly but thoroughly until evenly combined.
Shape the mixture into balls about 1 inch (2.5 cm) across, then roll each one in flour.
Put the water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in a large pot. Cover, bring to a boil, then lower the heat and simmer for 30 minutes.
Add the meatballs, cover and bring back to a boil. Lower the heat and simmer for 20 minutes.
Add the chiles and keep simmering, covered, for 40 minutes or until the rice is cooked through.
Stir in the parsley for the last 5 minutes of cooking. Taste and add more salt and pepper if the soup needs it.
Just before serving, beat the egg with the lemon juice in a small bowl. Stir in 1 to 2 tablespoons of the hot soup to warm the egg, then stir the mixture back into the pot.
Heat gently, stirring, until the soup thickens slightly. Do not let it boil, or the egg may curdle.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
