This is my childhood in a bowl. This is Bulgarian “Supa Topcheta” as we call it. It’s one of my favourite soups in the world. Hearty, delicious and packed with nutrients and flavour. If you haven’t noticed already, I never use store-bought broth in my soups. I feel like most of the store-bought broths have ingredients like “sugar “which I would never add to my soups. I would rather create my own broths through veggies and herbs than buy something full of additives so I encourage you to take the 30 minutes and make this incredible soup. You will need:

Mini Meatball Soup by The Modern Nonna

Mini meatball soup

This is my childhood in a bowl. This is Bulgarian “Supa Topcheta” as we call it. It’s one of my favourite soups in the world. Hearty, delicious and packed with nutrients and flavour. If you haven’t noticed already, I never use store-bought broth in my soups. I feel like most of the store-bought broths have ingredients like “sugar “which I would never add to my soups. I would rather create my own broths through veggies and herbs than buy something full of additives so I encourage you to take the 30 minutes and make this incredible soup. You will need:

Ingredients
  

Meatballs

  • 375 grams ground meat — any you love we like pork
  • 1 medium egg
  • 1/2 very finely diced onion
  • salt pepper, garlic powder, paprika to taste

Soup

  • 2-3 tablespoons avocado oil — or any
  • 1 small finely diced onion
  • 1 finely diced carrot
  • 1 finely diced celery
  • 1 medium potato
  • 1 tablespoon tomato paste
  • 1/4 cup tomato sauce
  • 1 tablespoon salt
  • pepper to taste
  • 1 tablespoon dry oregano
  • 1/3 cup rice — we like jasmine any will work
  • 3 L of water – 11-12 cups
  • finely chopped parsley

Instructions
 

  • In a bowl add all of the ingredients for the meatballs and mix really well with clean hands until a thick and sticky mixture. Form tiny meatballs — we had 40 in total. Set it aside
  • In a big pot on the stove on medium-high heat sauté your onions, celery, and carrots. Add the potatoes and stir.
  • Add the tomato paste and sauce and stir between each ingredient.
  • Stir in your spices and rice and add the water. Let it come to a full boil and slowly add your mini meatballs.
  • Reduce the heat to medium, partially cover the pot and let it go for 20-25 minutes until everything is cooked. Adjust for salt and add in freshly chopped parsley. Enjoy.

Notes

Always taste and adjust for salt. Feel free to use any ground meat you personally like in this soup and any seasonings of choice. We usually take this soup a step further and temper it with an “egg mixture “but I left it out not to confuse you further. If you know how to temper you are more than welcome to

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
On Key

Recent Posts