Supa Topcheta

Bulgarian meatball soup.


  • 1 pound ground beef
  • 6 tablespoons rice (uncooked)
  • 1 large green bell pepper (chopped)
  • 2 medium carrots (thinly sliced)
  • 3-4 tomatoes (chopped)
  • 1-2 small chili peppers (any small, spicy chili pepper of choice)
  • 1/2 bunch parsley
  • 1/2 bunch green onions (sliced)
  • 1 egg
  • 2 bouillon cubes
  • 1 lemon (juiced)
  • 1 teaspoon paprika
  • 1 teaspoon dried savory
  • Salt
  • Black pepper


  • Combine ground beef, rice, paprika, and savory.
  • Add a teaspoon each of salt and pepper to the mixture.
  • Roll mixture into 1 inch balls and roll in flour to cover the outsides.
  • Add 6 cups water to a large soup pot.
  • Add in water, bouillon cubes, 1 tablespoon salt, 1 teaspoon black pepper, green onions, green pepper, carrots, and tomatoes.
  • Bring to a boil, reduce heat, and simmer for 30 minutes.
  • Add meatballs, cover and bring to a boil again.
  • Add chilies and simmer for around 40 minutes, covered.
  • Add parsley in the last 5 minutes.
  • Add in salt and pepper to taste.
  • Just before serving, beat egg with lemon juice.
  • Stir 1 to 2 tablespoons of hot soup into the egg mixture.
  • Stir egg mixture into soup.
  • Heat until soup is thickened, but do not let boil.
  • Serve hot.


Recipe submitted by Jasmine Lund – Peace Corps Volunteer, Bulgaria (2004-2006).

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