Bulgarian Meatball Soup
Transport your taste buds to Eastern Europe with this hearty and comforting Bulgarian Meatball Soup. Bursting with flavor, this traditional recipe combines tender, handmade meatballs made from ground beef or pork and plump grains of rice, simmered to perfection in a savory broth infused with paprika, bay leaf, and vibrant root vegetables like carrots, celery, and potatoes. The soup’s rich, aromatic base is enhanced with a light touch of fresh parsley for a burst of freshness. Perfect for cozy family dinners or when you crave a warming bowl of comfort, this easy one-pot soup comes together in just an hour, making it an ideal choice for busy weeknights. Packed with wholesome ingredients and authentic Bulgarian flavors, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams ground beef or pork
- 50 grams uncooked white rice
- 1 small onion, finely chopped (for meatballs)
- 1 egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced (for soup base)
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 2 medium potatoes, peeled and diced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon salt (for soup)
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1.5 liters water or chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground meat, uncooked rice, finely chopped onion, egg, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Form small meatballs (approximately 2.5 cm or 1 inch in diameter) from the meat mixture and set them aside on a plate.
In a large pot, heat the vegetable oil over medium heat. Add the diced onion, carrot, and celery and sauté for 5-7 minutes until they are softened.
Stir in the paprika and cook for an additional 1 minute to release its flavor.
Add the diced potatoes, water or chicken broth, and bay leaf to the pot. Bring the mixture to a boil.
Once the liquid is boiling, carefully drop the meatballs into the pot. Reduce the heat to medium-low and simmer for 25-30 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste.
Once the soup is cooked and the meatballs are tender, remove the pot from the heat. Discard the bay leaf.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4997 mg | 217% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 17.8 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 362 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4360 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
