Bulgarian meatball soup, or supa topcheta, is the weeknight pot many Bulgarian kitchens reach for when the weather turns cold. Tiny flour-dusted meatballs simmer with potato and carrot in a clear broth, then you finish the bowl with zastroika: egg yolks whisked into yogurt and tempered with hot soup so the broth turns silky without cream.

If you already grill Bulgarian kufteta in summer, this soup is the cooler-month counterpart on the same spice shelf (savory, paprika, parsley). The whole recipe fits in one pot in about 40 minutes.

Key Takeaways

  • Supa topcheta means “little ball soup” in Bulgarian - the meatballs are intentionally tiny, about 1 inch across, so they cook quickly and fit perfectly on a spoon.
  • Zastroika is the heart of this soup. It is a traditional Bulgarian mixture of egg yolks and yogurt, tempered with hot broth, that creates a silky, tangy finish without cream or flour-based roux.
  • Flour-dusted meatballs are key. Rolling each tiny meatball in flour before adding to the broth prevents sticking and lightly thickens the soup as it cooks.
  • Savory (chubritsa) is the traditional Bulgarian herb seasoning. Dried oregano works as a substitute if chubritsa is unavailable.
  • Never boil after adding zastroika. The yogurt-egg mixture must be tempered and heated gently - boiling will curdle it into white strands.

How to Make Bulgarian Meatball Soup (Supa Topcheta)

  1. Make the meatball mixture. Combine ground meat with 1/2 tsp salt and pepper in a bowl. Moisten your hands with water and form 30 to 35 tiny meatballs, about 1 inch (2.5 cm) across. Roll each meatball lightly in flour and shake off excess. Set aside on a plate.
  2. Sauté the aromatics. Heat oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent and lightly golden.
  3. Add the vegetables. Add potato cubes and carrot rounds. Stir and cook for 3 minutes, letting the vegetables pick up some color on the edges.
  4. Build the broth. Pour in water or stock. Add remaining 1/2 tsp salt, pepper, savory (or oregano), and paprika. Bring to a boil over high heat.
  5. Add the meatballs. Reduce heat to a gentle simmer. Drop floured meatballs one by one into the broth. Stir once gently to prevent sticking. Simmer for 15 to 18 minutes until meatballs float and potatoes are fork-tender.
  6. Prepare the zastroika. In a small bowl, whisk egg yolks with yogurt until completely smooth. Ladle 1/2 cup hot broth into the yogurt mixture, whisking constantly to temper. Repeat with another ladle.
  7. Finish the soup. Reduce heat to lowest setting. Slowly pour the tempered yogurt mixture into the pot, stirring continuously. Heat for 2 to 3 minutes without boiling. Taste and adjust seasoning. Garnish with fresh parsley.

Ingredients

For the meatballs:

  • 1/2 lb (225 g) ground beef or pork-beef blend (60/40)
  • 3 tbsp all-purpose flour, for dredging
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the soup:

  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and sliced into thin rounds
  • 6 cups (1.4 L) water or vegetable stock
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried savory (chubritsa) or oregano
  • 1/2 tsp sweet paprika

For the zastroika:

  • 2 large egg yolks
  • 1/2 cup (120 g) plain full-fat yogurt
  • 2 tbsp fresh parsley, finely chopped

What Makes Supa Topcheta Different

The meatballs stay marble-small so they cook through in the same window as diced potato. A quick flour roll keeps them intact and nudges the broth toward body without a roux. The finish is zastroika (засройка): yogurt and egg yolk tempered with ladles of hot soup, same family of trick as Greek avgolemono meatball soup but tangier from yogurt instead of lemon.

Tips for Perfect Supa Topcheta

Use full-fat yogurt. Low-fat or non-fat yogurt tends to curdle when heated, even when tempered. Full-fat plain yogurt holds together better and gives the soup a richer, tangier finish.

Keep the meatballs small. Resist the urge to make them bigger. The charm of supa topcheta is the tiny meatballs that fit perfectly on a spoon alongside potato and carrot. Aim for 1 inch or smaller.

Do not skip the tempering step. Pouring cold yogurt directly into boiling broth will curdle the eggs into white strands. Always ladle hot broth into the yogurt mixture first, whisking constantly, before adding it back to the pot.

Use savory if you can find it. Bulgarian chubritsa (dried savory) gives the soup its authentic herbal note. It is available at Eastern European grocery stores or online. Dried oregano is the best substitute.

Potato variety matters. Waxy potatoes like Yukon Gold hold their shape better in soup. Starchy russets tend to fall apart and make the broth overly thick.

Variations

Rice version. Some Bulgarian families add 2 tbsp of short-grain rice to the meatball mixture, which absorbs broth and makes the meatballs softer and more tender.

Chicken version. Replace the beef with ground chicken or turkey for a lighter soup. Use chicken stock instead of water for deeper flavor.

Vegetable-heavy. Add diced celery, bell pepper, or a handful of chopped spinach in the last 5 minutes of cooking for extra nutrition.

Fide noodles. Instead of potatoes, some variations use fide (thin short noodles) - add them in the last 8 to 10 minutes of cooking.

Storage and Reheating

Supa topcheta is best enjoyed fresh because the zastroika can separate when reheated. If you have leftovers:

  • Refrigerate in an airtight container for up to 2 days.
  • Reheat gently over low heat, stirring constantly. Do not boil.
  • Do not freeze. The yogurt-egg mixture does not freeze well and will curdle upon thawing.

FAQ

What is zastroika in Bulgarian soup?

Zastroika is a traditional Bulgarian thickening technique made from egg yolks whisked with plain yogurt. It is tempered with hot broth before being added to the soup, creating a silky, tangy, slightly creamy broth without cream or butter. The technique is similar to Greek avgolemono but uses yogurt instead of lemon.

Can I use Greek yogurt instead of plain yogurt?

Full-fat Greek yogurt works but is thicker than traditional Bulgarian plain yogurt. Thin it with a splash of milk or water before whisking with the egg yolks. Regular plain whole-milk yogurt is the most authentic choice.

Why are my meatballs falling apart in the soup?

The flour coating is essential - it creates a thin protective layer that holds the meatballs together in the simmering broth. Make sure each meatball is evenly coated and shake off excess flour. Also, avoid stirring too vigorously after adding them to the pot.

What meat should I use for supa topcheta?

Traditionally a blend of 60% pork and 40% beef. The pork adds fat and tenderness while the beef provides structure. All-beef works too but results in a slightly firmer meatball. Ground lamb is not traditional but adds a nice richness.

Is supa topcheta the same as Italian wedding soup?

Both are meatball soups, but they differ significantly. Italian wedding soup uses larger meatballs, egg-drop style ribbons, and leafy greens in a clear broth. Supa topcheta uses tiny flour-dusted meatballs, a yogurt-egg thickener (zastroika), and root vegetables. The flavor profiles are also different - Italian relies on Parmesan and herbs while Bulgarian uses savory and paprika.

How many calories are in a serving?

A typical serving (about 1.5 cups) of supa topcheta contains roughly 250 to 300 calories, making it a lighter option compared to cream-based soups. The calorie count depends on the fat content of the meat and the amount of yogurt used.

Sources