Bulgarian Supa Topcheta Recipe (Meatball Soup)

Add the washed and drained rice, salt, savory, ground black pepper, and chopped fresh parsley to the minced meat. Mix well and leave the minced meat in the refrigerator to harden until it’s time to form the balls.
In the cooking pot, heat the oil with a little water at medium temperature and add the finely chopped onion, carrot, and bell pepper. Simmer for about 2-3 minutes, stirring regularly, until fragrant.
Add finely chopped potato and celery. Simmer again for about 2-3 minutes, stirring regularly. Add the salt and 2 quarts of water, then bring to a boil.
While the water boils, shape meatballs. Place minced meat in a line on the chopping board, divide into equal parts, and roll each part into a small ball.
Reduce the heat to low and add the meatballs one at a time. Gently stir and bring the soup to a boil over medium heat. Boil the soup for about 15 minutes.
Add the noodles and stir gently. Let the soup simmer on medium heat for another 10 minutes. Then turn off the heat and stir again. Let the soup rest with the lid open for about 10 minutes.
In a bowl, mix the egg and yogurt well. When the soup stops smoking, you can add the egg-milk mixture to it, but it is necessary to temper it beforehand.
To temper, add a little of the hot soup stock to the bowl with the egg-milk mixture and mix well, then pour into the soup, stirring quickly.
Sprinkle finely chopped fresh parsley on top.
And your supa topcheta is ready!