Bulgarian Meatball Soup (Supa Topcheta)

• 1 lb (450 g) ground beef
• 6 Tbsp rice
• 1 tsp paprika
• 1 tsp dried savory
• Salt to taste
• Pepper to taste
• 6 cups water
• 2 beef bouillon cubes
• ½ bunch green onions, sliced
• 1 green bell pepper, chopped
• 2 carrots, peeled and sliced thin
• 3 tomatoes, peeled and chopped
• ½ bunch parsley, minced
• 1 egg
• 1 lemon, juiced

Ingredients for 5 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine beef, rice, paprika, and savory.

2. 2

   Season to taste with salt and pepper, and mix lightly but thoroughly.

3. 3

   Form mixture into 1-inch (2.5 cm) balls, then roll in flour.

4. 4

   Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in large pot. Cover, bring to boil, reduce heat, and simmer 30 minutes.

   Stovetop
5. 5

   Add meatballs, cover, and bring to boil again. Reduce heat and simmer 20 minutes.

   Stovetop
6. 6

   Add chiles and simmer, covered, 40 minutes or until rice is cooked.

   Stovetop
7. 7

   Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.

8. 8

   Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.

9. 9

   Heat gently, stirring, until soup is thickened slightly, but do not allow to boil.