Hungarian Meatball Soup Food

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MINI MEATBALL SOUP



Mini Meatball Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 47m

Yield 4 big servings

Number Of Ingredients 26

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows*
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago

Steps:

  • In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
  • While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
  • Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
  • In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
  • Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

HUNGARIAN MEATBALL SOUP



Hungarian Meatball Soup image

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...

Provided by Amy H.

Categories     Other Soups

Time 1h

Number Of Ingredients 21

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

Steps:

  • 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.

HUNGARIAN MEATBALLS WITH MUSHROOM GRAVY



Hungarian Meatballs With Mushroom Gravy image

Hungarian style comfort food! Great when you really want to fill your belly. My own creation but all of the elements are there to make this a Hungarian treat -- garlic, paprika, mustard, thyme, dill, white pepper, and sour cream. I use all dried herbs. You could certainly use fresh but your measurements would have to be altered.

Provided by carbsrfromhvn

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 25

1 lb ground beef
1 garlic clove, minced
1/2 shallot, minced
1 teaspoon paprika
1/2 teaspoon mustard powder
1/4 teaspoon thyme
1/2 teaspoon dill
1 tablespoon Worcestershire sauce
1 cup fresh breadcrumb
salt
white pepper
olive oil
butter
8 ounces mushrooms
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/4 teaspoon thyme
1/2 teaspoon dill
white pepper
salt
olive oil
3 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup sour cream

Steps:

  • Combine all ingredients for meatballs in a bowl except for butter and olive oil. Form into one inch balls.
  • Heat pan on medium with olive oil and butter. (A few drizzles of oil, a few pats of butter.) Brown meatballs on all sides and reserve.
  • In a deep sauce pan, heat olive oil over medium high. Add mushrooms and spices for gravy. Saute until browned. Add butter and flour. Cook for one minute. Slowly add beef broth and stir until smooth and thickened. If you are worried about lumps you can reserve some of the broth and make a slurry with that and the flour.
  • When gravy is thickened add the finished meatballs to reheat. Stir in sour cream and heat through. Sprinkle with fresh parsley if you like.
  • These go great with wide egg noodles or mashed potatoes.

MEATBALLS IN HUNGARIAN SOUR CREAM GRAVY



Meatballs in Hungarian Sour Cream Gravy image

Make and share this Meatballs in Hungarian Sour Cream Gravy recipe from Food.com.

Provided by BETHANY T.

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 large onion, chopped
1 tablespoon minced garlic
1 (1 ounce) envelope onion soup mix
1 (16 ounce) container sour cream
1 tablespoon Hungarian paprika
2 tablespoons dried parsley
2 tablespoons beef base (bullion)
2 tablespoons Worcestershire sauce
1 (7 ounce) can mushrooms, drained
3 cups water
2 tablespoons cornstarch
2 lbs frozen precooked meatballs
1 tablespoon olive oil

Steps:

  • In a dutch oven, cook onion in olive oil until starting to soften.
  • Stir in garlic, cook for 30 seconds.
  • Add 3 cups water.
  • Stir in soup mix,paprika,soup base and Worcestershire sauce.
  • Add frozen meatballs.
  • Heat on medium high heat until meatballs are heated through. about 15 minutes.
  • Stir in parsley, sour cream and mushrooms.
  • Mix cornstarch with 1/4 cup water in a small bowl.
  • Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
  • Remove from heat.
  • Serve with mashed potatoes or buttered noodles.

Nutrition Facts : Calories 333, Fat 27.5, SaturatedFat 14.3, Cholesterol 62.2, Sodium 812.9, Carbohydrate 18.8, Fiber 2.2, Sugar 7.4, Protein 5.5

HUNGARIAN STYLE SWEDISH MEATBALLS, SERVED ON A NOODLE SCHMATA



Hungarian Style Swedish Meatballs, Served on a Noodle Schmata image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 ounce dried porcini mushrooms
3 cups beef stock or water
1 1/2 pounds ground (beef) chuck
1 large onion, finely minced
6 slices white bread, cut into 1/4-inch dice (get thin slice)
Salt and pepper
12 ounces crimini mushrooms (or mixed exotic mushrooms)
2 tablespoons all-purpose flour
1 cup heavy cream
1 tablespoon sweet Hungarian (Szegedy) paprika
1 cup sour cream plus more for serving
6 sheets pasta, cooked

Steps:

  • Simmer dried mushrooms in beef stock for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop. Mix together the ground beef, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a hot saute pan, and set them aside. Toss the crimini mushrooms in the flour and saute them in the same pan. Add the dried mushrooms, stock mixture and cream. Cook for 3 minutes. Stir in paprika. Swirl in 1-cup sour cream just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle of additional sour cream.

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From yummly.com


HUNGARIAN MEATBALLS - VEAL – DISCOVER DELICIOUS
Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer. Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.
From veal.org


34 EASY AND TASTY HUNGARIAN SOUP RECIPES BY HOME COOKS ...
Hungarian Paprika-Potato Soup. russet potatoes, peeled and cut into 3" cubes • low-sodium chicken or vegetable broth • smoky paprika • hot paprika • celery seeds • salt • olive oil • white onion, finely chopped. 4 hours 40 mins. 4 servings. smithab96.
From cookpad.com


10 BEST HUNGARIAN PAPRIKA SOUP RECIPES - FOOD NEWS
Hungarian paprika, salt, stew meat, minced garlic, onion, diced tomatoes and 7 more. Bakonyi Pork Chops with Hungarian Dumplings Pork. bacon, pepper, onion, tomato, pork chops, mushrooms, water, potato starch and 12 more. Hungarian Meatballs Veal Made Easy. Hungarian paprika, freshly ground black pepper, dill, medium yellow onion and 18 more.
From foodnewsnews.com


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