Hungarian Meatball Soup Food

HUNGARIAN MEATBALL SOUP

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 STYLE SWEDISH MEATBALLS, SERVED ON A NOODLE SCHMATA

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.

HUNGARIAN-ISH MINI-DUMPLING AND EGG NOODLE SOUP

Steps:

• Heat stock to a boil and reduce heat to simmer. Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.

MEATBALLS IN HUNGARIAN SOUR CREAM GRAVY

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.

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.

HUNGARIAN MEATBALLS WITH MUSHROOM GRAVY

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.

HUNGARIAN POTATO AND SAUSAGE SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
• Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
• Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
• Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
• Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.