Hungarian Meatball Soup Recipes

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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 MEATBALLS



Hungarian Meatballs image

Make and share this Hungarian Meatballs recipe from Food.com.

Provided by _Pixie_

Categories     Meat

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

1 recipe of basic meatballs (prepared from another recipe)
1 tablespoon vegetable oil
2 onions, Md., Thinly Sliced
3/4 cup water
3/4 cup dry red wine
1 teaspoon caraway seed
2 teaspoons paprika
1/2 teaspoon marjoram leaves
1/2 teaspoon salt
1/4 cup water
2 tablespoons flour, Unbleached

Steps:

  • Prepare the basic meatballs and set aside.
  • Heat the oil in a large skillet.
  • Add the onions and cook and stir until they are tender.
  • Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt.
  • Heat to boiling then reduce the heat and cover.
  • Simmer for about 30 minutes, stirring occasionally.
  • Mix 1/4 cup of water and the flour, stir into the sauce mixture.
  • Heat to boiling, stirring carefully.
  • Boil and stir for 1 minute.
  • NOTE: Serve with either boiled potatoes or noodles for a great main dish.

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