Supa Topcheta Recipe

Supa Topcheta is a soup that every child in Bulgaria loves and starts eating from an early age. The tender meatballs, together with the finely chopped vegetables, delightful pasta, and the egg-milk mixture added at the end, are definitely to the little ones’ taste.

Beloved by many and regularly presented on the dinner and lunch table, especially during the winter months, this soup is a must-try if you’re cooking for the whole family. Here is an easy-to-follow guide for making delicious Supa Topcheta at home.

What Makes Supa Topcheta So Special?

What distinguishes this traditional Bulgarian dish from meatball soups from other countries are spices. In particular, dry savory and parsley are vital ingredients in this soup. In Bulgaria, savory is an annual plant grown in numerous home gardens and picked and dried when it flowers.

The other thing that distinguishes it is the egg-milk mixture added at the end, which is called “Zastroika” in the Bulgarian language. Typically, people will pour it in when the soup is already cooked, and about 10 minutes have passed since you remove it from the heat.

You can make Supa Topcheta with minced pork or beef or a mixture of both. Whichever option you choose, you’re sure to have a flavorful, nutritious soup that everyone will want to try!

Tools

Here is the list of tools that you need to have in order to make this Supa Topcheta – Meatball Soup recipe.

Ingredients

Supa Topcheta consists of two main parts: the meatballs and the soup. Here are the ingredients required to make them.

For The Meatballs

The pork shoulder is the best cut if you want to mince the meat yourself. You can add pork breast to make the minced meat a little fattier.

For The Soup

Use a fresh egg and 1-2 spoons of yogurt. It is best to use Bulgarian yogurt, which is a little more acidic than the others. If you can’t find it, you can use regular yogurt and add 1 teaspoon of vinegar.

Instructions

Let’s get cooking! Follow the steps below for a satisfying meatball soup made in Bulgarian style.

Step 1: Flavor The Minced Meat

Add the washed and drained rice, salt, savory, ground black pepper, and chopped fresh parsley to the minced meat. Mix well and leave the minced meat in the refrigerator to harden until it’s time to form the balls.

Step 2: Cook The Soup

In the cooking pot, heat the oil with a little water at medium temperature, and add the finely chopped onion, carrot, and bell pepper. Simmer for about 2-3 minutes, stirring regularly, until fragrant.

Then add finely chopped potato and celery. Simmer again for about 2-3 minutes, stirring regularly. Add the salt and 2 quarts of water, then bring it to a boil.

Step 3: Shape The Meatballs

While you are waiting for the water to boil, you can shape your meatballs.

Take some of the minced meat by placing it in a line on the chopping board, as shown in the image. With the knife, divide the line into equal parts. If you get smaller parts at the end, add a little more minced meat. Shape each part into a small ball.

Step 4: Add The Meatballs And Noodles To The Soup

Reduce the heat to low and add the meatballs one at a time. Gently stir and bring the soup to a boil over medium heat. Boil the soup for about 15 minutes.

Add the noodles and stir gently. Let the soup simmer on medium heat for another 10 minutes. Then turn off the heat and stir again. Let the soup rest with the lid open for about 10 minutes.

Step 5: Add The Egg And Yogurt Mixture

In a bowl, mix the egg and yogurt well. When the soup stops smoking, you can add the egg-milk mixture to it, but it is necessary to temper it beforehand.

To temper, add a little of the hot soup stock to the bowl with the egg-milk mixture and mix well, then pour into the soup, stirring quickly.

Sprinkle finely chopped fresh parsley on top, and your Supa Topcheta is ready!

How To Store This Dish

To store the leftover soup, put it in an airtight container and place it in the fridge. The soup lasts for about 3 days when refrigerated. If you need to keep it for longer, you can also freeze it, which extends the shelf life to about 3 months.

FAQs

If you want to learn more about this traditional Bulgarian soup, check out these commonly asked questions!

Try This Unique Version Of Meatball Soup!

Supa Topcheta is the perfect dish when you want to try out a new, more special version of the classic meatball soup. The addition of the egg and yogurt mixture gives this soup a creamy consistency without being too chunky.

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