Supa Topcheta (Bulgarian Meatball Soup)
Bulgarian Supa Topcheta with tender pork and beef meatballs, vegetables, fide noodles and silky yogurt zastroika. Cozy, comforting and ready fast.
Servings: 6
Ingredients
For the meatballs
- 400 g ground pork and beef mix 12 oz
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp savory seasoning
- 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 or to taste
- 1/4 tsp black pepper
- 1/1 tsp paprika
- 1/2 tsp savory seasoning
- 1/4 tsp oregano
- 1 tsp Vegeta
- 4-5 cups water or vegetable stock 1 to 1.2 liters
- 40 g fide noodles or thin spaghetti broken into small pieces 1.4 oz
- Fresh parsley
For the zastroika
- 2 egg yolks
- 4 tbsp plain yogurt
Instructions
- In a bowl mix 12 oz ground pork and beef (400 g) with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp savory, 1/4 tsp paprika, 1/4 tsp oregano, 1/4 tsp cumin and 1/4 tsp onion powder. Shape into 1 inch (2 to 3 cm) meatballs.
- Place 2 tbsp flour (15 g) on a plate. Roll each meatball lightly in flour.
- Heat 2 tbsp oil in a large pot. Add 1 diced onion, 1 diced carrot and 1 diced potato. Cook 3 to 4 minutes.
- Pour in 4 to 5 cups water or vegetable stock (1 to 1.2 liters). Add 1 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, 1/2 tsp savory, 1/4 tsp oregano and 1 tsp Vegeta. Bring to a gentle simmer.
- Add the floured meatballs. Cook about 15 minutes until they rise to the top and firm up.
- Add 1.4 oz fide noodles (40 g) or broken thin spaghetti. Simmer 8 to 10 minutes until tender.
- In a bowl whisk 2 egg yolks with 1/2 cup yogurt (120 g). Temper by adding a ladle of hot soup, whisking constantly. Repeat once more.
- Reduce heat to low. Stir the zastroika into the soup slowly. Do not boil.
- Add chopped fresh parsley and adjust seasoning.
Video
Notes
• Do not boil the soup after adding the zastroika or it may curdle
• Add hot water when reheating because noodles absorb liquid
• Vegetable stock gives deeper flavor
• For gluten free, skip the flour and use gluten free noodles
• Add hot water when reheating because noodles absorb liquid
• Vegetable stock gives deeper flavor
• For gluten free, skip the flour and use gluten free noodles
Nutrition
Calories: 308kcal | Carbohydrates: 15g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 856mg | Potassium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2014IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg
