Bulgarian Meatball Soup (Supa Topcheta)
Supa topcheta is a popular Bulgarian soup.
Source and licence
"Bulgarian Meatball Soup (Supa Topcheta)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bulgarian_Meatball_Soup_(Supa_Topcheta), revision 4518359), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bulgarian_Meatball_Soup_(Supa_Topcheta)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518359
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 lb (450 g) ground beef
- 6 Tbsp rice
- 1 tsp paprika
- 1 tsp dried savory
- Salt to taste
- Pepper to taste
- 6 cups water
- 2 beef bouillon cubes
- ½ bunch green onions, sliced
- 1 green bell pepper, chopped
- 2 carrots, peeled and sliced thin
- 3 tomatoes, peeled and chopped
- ½ bunch parsley, minced
- 1 egg
- 1 lemon, juiced
Method
- Combine beef, rice, paprika, and savory.
- Season to taste with salt and pepper, and mix lightly but thoroughly.
- Form mixture into 1-inch (2.5 cm) balls, then roll in flour.
- Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in large pot. Cover, bring to boil, reduce heat, and simmer 30 minutes.
- Add meatballs, cover, and bring to boil again. Reduce heat and simmer 20 minutes.
- Add chiles and simmer, covered, 40 minutes or until rice is cooked.
- Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.
- Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.
- Heat gently, stirring, until soup is thickened slightly, but do not allow to boil.