hungarian meatball soup

★★★★★ 1
a recipe by
Amy H.
Detroit, MI

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!

★★★★★ 1
serves 6-8
prep time 40 Min
cook time 20 Min
method Stove Top

Ingredients For hungarian meatball soup

  • 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 lg
    potatoes, peeled and diced
  • 1 md
    onion, chunked
  • 6
    strips bacon, cooked and crumbled
  • 1 Tbsp
    reserved bacon drippings

How To Make hungarian meatball soup

  • 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.
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