Bulgarian meatball soup

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Bulgarian meatball soup


250-300 g of minced meat (pork, beef)

2 tablespoons chopped onion

2-3 tablespoons rice

1 egg white

1 teaspoon dried savory

Salt and pepper


2-3 tablespoons oil

1 onion

1 carrot

1 handful of round rice

½ red pepper

½ green pepper

1 tomato

2-3 tablespoons fresh parsley

1 teaspoon dried parsley, celery, lovage, onion and carrot


4 tablespoons plain yogurt and 1 egg


Chop the meat and mix thouroughly with rice, egg white, onion and spices. Wet your hands and form small balls (such as a non-shelled hazelnut) from the mixture. Roll them in a bowl of flour. Reserve on a plate or cutting board.

Meanwhile, boil 1.5-2 liters of water in a kettle. Chop the onion, grate the carrot and tomato, cut the peppers into cubes. Sauté the onion in a pan with some oil. Add the other vegetables and cook for another 2-3 minutes, under cover. Then pour boiling water over them. Salt at taste.

When the broth returns to boil, add the floured meatballs. Cover the pan and reduce the heat to low. Simmer gently. Add the rinsed rice, some 10 minutes later.

Beat the egg yolk and remaining yogurt in a bowl. Thicken the soup incorporating, ladle by ladle, approximately 200 ml of the broth into the egg mixture. Stir well after each new portion of broth. When the eggs are tempered, pour the diluted mixture into the soup in a thin stream. Let the soup resume its boil and remove from heat.

Sprinkle with parsley and freshly ground black pepper. Serve the meatball soup hot.

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