Best Hungarian Meatball Soup Recipes

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MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)



Mama's Old-Fashioned Albondigas (Meatball Soup) image

This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.

Provided by SpiceUpYourLife

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h25m

Yield 12

Number Of Ingredients 25

1 gallon water
3 cups tomato sauce
1 yellow onion, quartered
4 tablespoons chicken bouillon (such as Knorr®)
3 cloves garlic, minced
1 tablespoon dried oregano
3 pounds lean ground beef
3 eggs
½ cup tomato sauce
¼ cup uncooked white rice
¼ cup chopped fresh cilantro
1 tablespoon seasoned salt (such as Season-All®)
1 tablespoon dried oregano leaves
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
10 small baby potatoes
5 large carrots, sliced diagonally
5 stalks celery, sliced diagonally
2 zucchini, chopped
2 cups thickly shredded green cabbage
1 lemon, sliced into wedges
2 avocados, chopped
¼ cup chopped fresh cilantro

Steps:

  • Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  • Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  • Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  • Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  • Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 29.5 g, Cholesterol 127.8 mg, Fat 15.3 g, Fiber 5.5 g, Protein 29.2 g, SaturatedFat 5.8 g, Sodium 1125.3 mg, Sugar 7.2 g

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.

MEATBALL SOUP



Meatball Soup image

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.

Provided by Lmdalby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 7

Number Of Ingredients 13

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

Steps:

  • Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
  • Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g

HUNGARIAN MEATBALL STEW



Hungarian Meatball Stew image

Make and share this Hungarian Meatball Stew recipe from Food.com.

Provided by Topher

Categories     Stew

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground sirloin
1/2 cup breadcrumbs
1 large egg
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup diced onion
2 carrots, diced
1 celery, diced
4 ounces mushrooms, diced
2 tablespoons all-purpose flour
2 tablespoons sweet paprika
2 cups beef broth
1 tablespoon caraway seed
buttered egg noodles, with
butter

Steps:

  • In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.
  • In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
  • Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
  • Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
  • Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
  • Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
  • Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
  • Serve over warm egg noodles.

Nutrition Facts : Calories 566.4, Fat 35.6, SaturatedFat 11.8, Cholesterol 167.2, Sodium 1107.2, Carbohydrate 21.9, Fiber 4.3, Sugar 4.2, Protein 39.6

BEEF SOUP HUNGARIAN STYLE



Beef Soup Hungarian Style image

Grandma's of Old made this in their kettles in Hungary. The soup simmered all day while they worked in the fields. A hearty beef soup. I swear it's what gave us strong bones as kids.

Provided by glitter

Categories     Meat

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs beef chuck
3 lbs beef bones with marrow
3 quarts water
4 medium onions
5 -6 carrots, sliced
5 stalks celery, sliced
2 medium potatoes, diced
2 -3 cloves garlic, whole
3 sprigs parsley, sliced only if you like to eat them,but leave them whole if you want them only for taste.
1 medium tomatoes, cut up
1 medium green pepper (optional)
3 -5 cabbage leaves, slice finely or 2 kohlrabi, peeled and sliced
12 peppercorns, crushed
salt
1 bay leaf

Steps:

  • First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
  • Drain the fat and place the meat and bones in a large soup pot.
  • Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
  • Bring to a boil and simmer for 1/2 hr.
  • Skim any foam that forms.
  • Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
  • Simmer until the meat and vegetables are done.
  • The last 5 min.
  • Add the tomatoes, green pepper and cabbage leaves.
  • Remove and dicard the bay leaf and the soup bones.
  • Refrigerate the soup and skim off any fat after it has chilled.
  • The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
  • Dumplings are very good with this soup as well.
  • In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.

Nutrition Facts : Calories 697.5, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 215, Carbohydrate 27.5, Fiber 5.1, Sugar 7.6, Protein 45

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

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