Supa Topcheta (Bulgarian Meatball Soup)

Supa Topcheta is one of the most comforting Bulgarian soups. Warm, nourishing and simple, it is the kind of recipe many of us grew up with. Tender meatballs, soft vegetables, fide noodles and a silky yogurt and egg zastroika come together in a cozy, budget friendly bowl that works for any day of the week.

This is my lighter, quicker version. No rice, easier on the stomach, kid friendly and ready in under 45 minutes. It is the soup I make when I want something homemade that feels grounding and nourishing without spending too much time in the kitchen.

What You Need

For the meatballs

• 12 oz ground pork and beef mix (400 g)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp savory seasoning (summer or winter savory)
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp cumin
• 1/4 tsp onion powder
• 2 tbsp flour for rolling

For the soup

• 2 tbsp oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp savory seasoning
• 1/4 tsp oregano
• 1 tsp Vegeta
• 4 to 5 cups water or vegetable stock (1 to 1.2 liters)
• 1.4 oz fide noodles or thin spaghetti broken into small pieces (40 g)
• Fresh parsley

For the zastroika

• 2 egg yolks
• 8 tbsp plain yogurt

Vegetable stock gives the soup a deeper flavor than water and is worth using if you have it.

What Is Zastroika

Zastroika is a traditional Bulgarian mixture of egg yolks and yogurt that gives soups a silky, creamy finish without using any cream. It gets tempered with hot broth before being added, so it blends smoothly without curdling.

In this recipe it adds gentle richness, a mild tang and the authentic Bulgarian taste that makes Supa Topcheta so loved.

How to Make Supa Topcheta

1. Prepare the meatballs

Combine the ground meat with salt, pepper, savory seasoning, paprika, oregano, cumin and onion powder. Mix gently. Shape into small 2 to 3 cm meatballs. Place flour on a plate and roll each meatball lightly in flour.

2. Sauté the vegetables

Heat the oil in a pot. Add the onion, carrot and potato and cook for 3 to 4 minutes until they soften.

3. Build the broth

Pour in the water or vegetable stock. Season with salt, pepper, paprika, savory seasoning, oregano and Vegeta. Bring to a gentle simmer.

4. Add the meatballs

Drop the floured meatballs into the pot. Simmer about 15 minutes until they firm up and float.

5. Add the noodles

Add the fide noodles and cook 8 to 10 minutes until tender.

6. Make the zastroika

Whisk the egg yolks with the yogurt. Add a ladle of hot soup while whisking to temper. Repeat once more.

7. Finish the soup

Reduce heat to low. Stir in the zastroika. Do not boil. Add fresh parsley and adjust seasoning.

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