Meatball Soup

4.70 from 13 votes

This post may contain affiliate links. Please read our disclosure policy.

Meatball Soup is my childhood in a bowl. This is what we call Bulgarian “supa topcheta.” It’s one of my favourite soups in the world. This recipe is hearty, nutritious, and comforting. It does take some TLC to roll out the meatballs nice and small, but I promise it will be absolutely worth it. I have been enjoying this soup for more than 30 years of my life as it’s been in my family for generations. I hope you love it just as much, please leave me a comment and let me know how it was. 

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.
4.70 from 13 votes
Servings: 4
Author: The Modern Nonna
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients 

Meatballs

  • 400 grams any ground meat you like (we like pork), beef or turkey will work as well
  • 1 medium egg
  • ½ very finely diced onion
  • salt, pepper, garlic powder, paprika to taste

Soup

  • 2-3 tablespoons avocado oil , or any oil
  • 1 small finely diced onion
  • 1 finely diced carrot
  • 1 finely diced celery rib
  • 1 medium potato
  • 1 tablespoon tomato paste
  • ¼ cup tomato sauce
  • 1 tablespoon salt
  • pepper to taste
  • 1 tablespoon dry oregano
  • cup rice , we like jasmine any will work
  • 3 litres water or unsalted vegetable stock , 10-11 cups approximately
  • 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
Feel free to use chicken or veggie stock that’s good quality and unsalted
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. 5 stars
    Excellent recipe! Thank you for sharing. I used turkey for the meatballs, and brown rice, and made the recipe pretty much as written except I like my veggies chunky. 🙂

    1. SO glad you enjoyed the soup, Barbie. LOVE hearing how you made it your own! Thank you for your review!