Meatball Soup Recipe
This is my childhood in a bowl. This is Bulgarian “supa topcheta” as we call it. It’s one of my favorite soups in the world. Hearty, delicious and packed with nutrients and flavor.
Servings: 4
Equipment
Ingredients
Meatballs
- 400 grams ground meat pork, beef or turkey
- 1 medium egg
- ½ onion finely diced
- salt, pepper, garlic powder, paprika to taste
Soup
- 2 tablespoons avocado oil or any oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 celery rib finely diced
- 1 medium potato cubed
- 1 tablespoon tomato paste
- ¼ cup tomato sauce
- 1 tablespoon salt
- pepper to taste
- 1 tablespoon dry oregano
- ⅓ cup rice I used jasmine but 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 well with clean hands until a thick and sticky mixture forms. Form tiny meatballs — we made a total of 40. Set them 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.
Nutrition
Calories: 462kcal | Carbohydrates: 29g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1.986mg | Potassium: 741mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2.762IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 4mg
