Meatball Soup-Best Soup Ever

European Style Meatball Soup

Bulgarian Meatball Soup-Best Soup Ever

No doubt, hands down my favorite soup is meatball soup. And I am not talking about those soups with huge meatballs inside and a gross looking broth. No, no, no I am talking about this tasty, satisfying, beautiful meatball soup. The best soup you would ever try – meatball soup Bulgarian style. Yes, I love it, my 2-year-old daughter loves it and I hope you will too. You should try it and let me know what you think in the comment box below.

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You Need:

For the meatballs.

Ingredients: Amount:
Ground meat. 3 oz. ground beef and 7 oz. of ground pork.
All-purpose flour. 1/2 a cup.
Rice. 1/4 cup – 2 oz.
Black pepper. To taste.
Salt. To taste.
Tarragon. 2 sprigs
Savory. To taste.
Paprika. To taste.
Cumin. To taste.

For the soup.

Ingredients: Amount:
Water or chicken and vegetable broth. 60 oz. or 30 oz. chicken and 30 oz. vegetable broth
Onion. 1 medium size.
Carrot. 1.
White potatoes. 2 medium size.
Celery. 1 stalk.
Salt and black pepper. To taste.
Savory. To taste.
Paprika. To taste.
Vegetable seasoning blend. To taste.
Italian parsley. 3 sprigs.
Vermicelli. 1/4 cup.

For the liaison.

Ingredients: Amount:
Egg. 1.
Yogurt. 3 tbsp Bulgarian or Greek.


Start with mixing ground beef and ground pork together with 1/4 cup uncooked rice, 1 tsp. salt, pinch of black pepper, two pinches of savory, pinch of paprika and pinch of cumin. Form small balls the size of grapes and coat in a thin layer of flour. Put the meatballs in 60 oz. of boiling water or stock over medium heat.Meatball soup - IngrediantsWhile the meatballs cook for 5-10 min., cut the vegetables in small pieces – 1 medium onion, 1 carrot, 2 medium potatoes, 1 rib celery. Put the chopped vegetables together with the meatballs and add the following spices to your taste – salt, black pepper, savory, paprika and vegetable seasoning blend. Boil the soup over medium heat for about 25-30 minutes or until all vegetables are soft to touch. Add 1/4 cup vermicelli and let them cook for about 5 min. or until soft.
Prepare the liaison:
In a separate deep vessel put 1 egg and 3 tablespoons of yogurt. Mix well. Remove the pot with the soup from the heat. Let the soup cool down for about 10 min. Pour the mixture-egg yolk and milk / yogurt in the soup. Mix well.
Finish the soup with freshly chopped parsley


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