Hungarian Meatball Soup

Amy Herald

By
@Meave

When I got married in 1993, my Grandmother gave me a large rubbermaid bin as a gift. The bin was full of cooking utensils and kitchen items that she picked up at various garage sales and thrift stores to help me on my way as a young wife. In the bin was 'The Hamburger Cookbook' By Ethel Mayer. I'm pretty sure that's first where I encountered this recipe. However, I've tweaked it and changed it so much over the years that it doesn't really even resemble the original recipe and I can't remember what was in that one. This is one of my kid's favorite soups!


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Comments:

Serves:

6-8

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

FOR THE MEATBALLS

1/2 lb
lean ground beef
1/2 c
dry bread crumbs
1/2 tsp
salt
1/4 tsp
pepper
1 tsp
paprika
1 tsp
onion powder
2
eggs
1/4 c
milk

FOR THE SOUP

2 tsp
paprika
1/8 tsp
ground thyme
1/8 tsp
ground marjoram
2 clove
garlic, minced
6 c
beef stock
1/2 c
water
1/4 c
flour
5 large
potatoes, peeled and diced
1 medium
onion, chunked
6
strips bacon, cooked and crumbled
1 Tbsp
reserved bacon drippings

Directions Step-By-Step

1
Mix together all ingredients for meatballs and shape into bite-sized ball shape. Place on a cookie sheet. Brown meat balls in 350 oven for 15-20 minutes. Drain off grease.
2
Meanwhile brown onions and garlic in 1 Tbsp. of reserved bacon grease.
3
Add all ingredients to dutch oven or soup kettle except for water and flour, and bring just to a boil; reduce heat and simmer for 10-15 minutes.
4
Put water and flour into an air tight container and shake until smooth and blended. Add to pot, stirring gently.
5
Simmer 10-15 more minutes until soup is thickened and potatoes are just tender.
6
Ladle into bowls and serve with crusty bread.

About this Recipe

Course/Dish: Beef, Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: Hungarian