Supa Topcheta - Bulgarian Meatball Soup

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cumin 1/4 teaspoon cumin
• 1 egg, beaten 1 egg, beaten
• For the soup: For the soup:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth
• 2 cups water 2 cups water
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine all the ingredients for the meatballs. Mix well until everything is evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
4. 4.
   Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
5. 5.
   Pour in the beef or vegetable broth and water. Stir in the tomato paste until well combined.
6. 6.
   Add the bay leaf and season with salt and pepper to taste.
7. 7.
   Gently drop the meatballs into the simmering soup and cook for about 15-20 minutes, or until the meatballs are cooked through and the vegetables are tender.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Ladle the soup into bowls and garnish with fresh parsley or dill, if desired.

Treat your ingredients with care...

• Ground lamb — If you prefer a milder flavor, you can substitute the ground lamb with ground pork or veal.
• Tomato paste — If you don't have tomato paste on hand, you can use tomato sauce or crushed tomatoes as a substitute. Adjust the quantity according to your taste preference.

Tips & Tricks

• For extra flavor, you can add a pinch of smoked paprika to the meatball mixture.
• To save time, you can make the meatballs in advance and refrigerate them until ready to use.
• If you prefer a thicker broth, you can add a slurry of cornstarch and water to the soup and simmer for a few more minutes until thickened.
• Serve the soup with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Supa Topcheta hot, accompanied by crusty bread or traditional Bulgarian banitsa (cheese-filled pastry) for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Supa Topcheta with a sprig of fresh parsley or dill to add a pop of color and freshness. Serve the soup in rustic bowls or traditional Bulgarian pottery for an authentic presentation.