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Magyaros Húsgombócleves, a Hungarian sour soup with meatballs. This soup is known for its comforting, tangy broth and tender, savory meatballs.
Here is a traditional recipe for you.
Hungarian Meatball Sour Soup (Húsgombócleves)
This soup features a clear, tangy broth flavored with paprika and fresh dill, filled with soft, herb-infused meatballs.
Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4-6
Ingredients:
For the Soup:
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8 cups (2 liters) water or beef broth
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1 tbsp sweet paprika
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2 tbsp olive oil or vegetable oil
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1 large onion, finely chopped
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2 carrots, peeled and diced
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1 parsnip, peeled and diced (optional, but traditional)
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1-2 celery stalks, diced
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2-3 tbsp all-purpose flour
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Salt and pepper to taste
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½ cup sour cream (tejföl)
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2-3 tbsp white vinegar or fresh lemon juice (to taste)
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Fresh dill, finely chopped, for serving
For the Meatballs (Gombóc):
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1 lb (500g) ground pork (or a mix of pork and beef)
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1 small onion, finely grated or minced
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1 clove garlic, minced
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1 large egg
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3 tbsp uncooked white rice (or 2-3 slices of bread, soaked in water and squeezed dry)
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2 tbsp fresh parsley, finely chopped
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Salt and freshly ground black pepper
Instructions:
1. Start the Soup Base:
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In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Remove the pot from the heat and stir in the sweet paprika. This prevents the paprika from burning and becoming bitter.
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Immediately add the diced carrots, parsnip, and celery. Stir to coat in the paprika oil.
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Return the pot to the heat and add about 1/2 cup of the water/broth to deglaze the pan. Cook for 2-3 minutes.
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Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
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Gradually pour in the remaining water or broth, whisking constantly to prevent lumps from forming.
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Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the vegetables are tender.
2. Make the Meatballs:
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While the soup simmers, combine all the meatball ingredients in a large bowl. Mix with your hands until just combined—do not overmix, or the meatballs will be tough.
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With wet hands (to prevent sticking), form the mixture into small, bite-sized balls (about 1 inch or 2.5 cm in diameter).
3. Cook the Meatballs:
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Gently drop the raw meatballs into the simmering soup one by one.
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Once all meatballs are added, let the soup simmer gently for another 15-20 minutes, or until the meatballs are cooked through and the rice inside them is tender (if using). Do not boil vigorously, as this can break the meatballs apart.
4. Finish the Soup:
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Once the meatballs are cooked, turn off the heat.
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In a small bowl, temper the sour cream: whisk a few ladles of the hot broth into the sour cream until it’s smooth and warm. Then, slowly stir this mixture back into the soup pot. This prevents the sour cream from curdling.
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Now, add the vinegar or lemon juice a tablespoon at a time, tasting after each addition until it reaches your desired level of tanginess.
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Season with salt and plenty of black pepper.
5. Serve:
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Ladle the soup into bowls, ensuring everyone gets plenty of meatballs and vegetables.
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Garnish generously with fresh chopped dill.
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Serve with crusty bread for dipping.
Chef’s Notes & Tips:
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The Sour Factor: The level of sourness is very personal. Start with 2 tbsp of vinegar/lemon juice and add more until it’s perfect for you.
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Rice vs. Bread: Using rice in the meatballs is very traditional and makes them heartier. Using bread creates a lighter, softer texture.
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Roux: The flour-and-oil step creates a light roux that gives the soup a bit of body while keeping it a clear broth.
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Tejföl: Hungarian sour cream (tejföl) is less tangy and thicker than American sour cream. If using American sour cream, you may want to use a little less vinegar.
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Make-Ahead: The soup base can be made a day in advance. Add the meatballs and finish with the sour cream and vinegar on the day you serve it for the best texture.
Enjoy your taste of Hungary!
