Kentucky-style Meatball Soup

Ingredients

While the original Bulgarian Supa topcheta features meatballs in a light broth, this Kentucky-style adaptation incorporates the flavors and ingredients commonly found in Southern cuisine. The use of a blend of ground beef and pork, along with the addition of bourbon, corn, potatoes, and collard greens, gives this soup a distinct Kentucky twist, making it a comforting and satisfying dish for those craving Southern flavors. We alse have the original recipe for Supa topcheta, so you can check it out.

• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 lb (450g) ground pork 1 lb (450g) ground pork
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 tablespoons bourbon 2 tablespoons bourbon
• 2 cups (240g) frozen corn 2 cups (240g) frozen corn
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 cups (120g) chopped collard greens 2 cups (120g) chopped collard greens

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, garlic, smoked paprika, thyme, oregano, cayenne pepper, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   In a large pot, heat some oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the chicken broth, diced tomatoes, and bourbon. Bring to a simmer.
5. 5.
   Add the frozen corn, diced potatoes, and chopped collard greens to the pot. Return the meatballs to the pot.
6. 6.
   Simmer for about 20 minutes, or until the meatballs are cooked through and the vegetables are tender.
7. 7.
   Season with additional salt and pepper if needed.
8. 8.
   Serve hot and enjoy the comforting flavors of Kentucky in every spoonful.

Treat your ingredients with care...

• Ground beef and pork — Make sure the meat is well combined with the other ingredients to ensure the meatballs hold their shape while cooking.
• Bourbon — Choose a good-quality bourbon to enhance the flavor of the soup.
• Collard greens — Remove the tough stems before chopping and add them to the soup for extra flavor.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce to the soup.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot and simmer until thickened.
• Serve the soup with a side of cornbread for a complete Southern meal.
• Feel free to customize the vegetables by adding okra or green beans.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Kentucky-style Meatball Soup hot in individual bowls. Garnish with fresh parsley or chopped green onions for a pop of color and freshness. Serve with a side of cornbread or crusty bread to soak up the delicious flavors.

Presentation advice

To enhance the presentation, place a few meatballs on top of the soup in each bowl and sprinkle with a pinch of smoked paprika. Serve the soup in rustic-style bowls or mugs for a cozy and inviting look.