Bulgarian Meatball Soup

Bulgarian Meatball Soup

Bulgarian Meatball Soup Bulgarian Meatball Soup Bulgarian Meatball Soup Bulgarian Meatball Soup Bulgarian Meatball Soup


This soup comes all the way from Bulgaria. Its a light soup yet its filling and sometimes second servings are a must because it’s so delicious! I  love this soup and so does my entire family, especially my husband! He even told me it was on his list of favorite foods. (If you don’t know my husband he has always been a really picky eater)  This is a popular soup recipe in Bulgaria and I am going to assume it’s been passed down for generations. I know my Grandmothers and Mother used to make it when I was a child and I learned the recipe from them. It has been one of my favorites since (other than Bulgarian tripe soup, we will save that one for another time!) I have also been tempted to try and make a vegan version of this but maybe one day, for now I will stick with this authentic and delicious recipe. Hopefully when you make this you skip spilling the bag of rice all over the ground like I did! Go me!

* Keep in mind that this is a lot of soup, you may want to only do half of this recipe* we make a lot because we eat this throughout a whole week

Bulgarian Meatball Soup
Delicious Meatball Soup Recipe all the way from Bulgaria
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Prep Time
45 min
Cook Time
1 hr
Prep Time
45 min
Cook Time
1 hr
  1. •2 medium sized yellow onions finely chopped (1 onion for meatballs other for soup)
  2. •3-4 carrots finely chopped (half for meatballs other half for soup)
  3. •3-4 celery stalks finely chopped (optional) (for soup)
  4. •2 gloves of garlic (optional) (for meatballs)
  5. •2 cups of cooked brown rice (you can use white rice and you don’t need to cook it prior to adding it in) (1 cup for meatballs other cup for soup)
  6. •2 cups chopped parsley (1 cup for meatballs other cup for soup)
  7. •1 lb ground beef *you can substitute the ground beef and pork with ground bison which personally I prefer*
  8. •1 lb ground pork
  9. •1-2 cups of whole wheat flour on a plate for rolling the meatballs
  10. •1 egg
  11. •salt and pepper I used Himalayan pink salt and black pepper (they will be used for both the meatballs and soup)
  12. •Oil of choice to grease the pot *I used olive oil*
  13. •Water- about 20 cups for the quantity of soup I was making (I make a lot especially because we love the broth)
  1. 1. Cook brown rice as you normally do prior to starting the soup then divide the rice into separate bowls- one to mix with the meatballs and the other for the soup. (If using white rice you don't need to cook it before you separate)
  2. 2. Chop up and divide all of your vegetables (add carrots, onion, parsley and garlic to rice for meatballs then add the celery, other half of onions and carrots to an oiled pot for cooking)
  3. 3. Mix ground beef and ground pork (ground bison if you choose to use this instead) with the rice, vegetables, salt and pepper
  4. 4. Start to form 1" balls from the mix. Once you have made a meatball roll it in the flour and set aside
  5. 5. Set pot on burner-medium heat and sauté the onions, carrots and celery until the onions become clear.
  6. 6. Add water between 15-20 cups depending on if you like a lot of broth or not. (Less water will make a thicker soup), then add in the meatballs, rice, salt and pepper and bring to a boil
  7. 7. Once boiling, reduce to a simmer and cook with the lid partially on for about 1 hour.
  8. 8. Pull out a meatball and ensure that its fully cooked. If so turn off soup and let cool for about 20 min. Use a spoon to remove fat. In the mean time whisk your egg in a medium bowl and pour about a cup of broth in a separate bowl to allow it to cool.
  9. 9. When the broth has cooled for about 10 min, slowly pour broth in the bowl with the egg and whisk. Repeat this step a few times while leaving your soup to cool down less each time. The reason for this is you don’t want your egg to poach yet you want it to cook while blending in with the soup. The egg is used to thicken the soup.
  10. 10. Once your bowl is full with your egg/broth mixture pour it back into the main pot of soup, add in fresh parsley and stir.
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