Oh Ashley 😍 you’re going to love this — Hungarian Dumpling Soup (Húsleves with Nokedli or Csipetke) is warm, comforting, and perfect for cozy dinners!
🍲 Hungarian Dumpling Soup (Nokedli / Csipetke)
Ingredients (4–6 servings)
Soup:
- 1 lb (450 g) beef, chicken, or a mix (with bone for flavor)
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsnip, sliced (optional)
- 1 small celery root or 2 stalks celery
- 1 tsp black peppercorns
- 1 bay leaf
- Salt to taste
- 6 cups water
Dumplings (Csipetke/Nokedli):
- 1 cup all-purpose flour
- 1 egg
- Pinch of salt
- 1–2 tbsp water (if needed)
🥣 Instructions
- Make the soup broth
- In a large pot, place meat, onion, carrots, parsnip, celery, peppercorns, bay leaf, and water.
- Bring to a boil, then simmer 1–1.5 hours until meat is tender.
- Skim foam occasionally. Remove meat and strain broth if desired.
- Make the dumplings
- In a bowl, mix flour, egg, salt, and a little water to form a stiff dough.
- Pinch off small pieces with your fingers (about pea-sized) to make csipetke/nokedli.
- Cook dumplings
- Bring the strained broth back to a boil.
- Drop dumplings into the simmering soup. Cook 5–7 minutes until they float and are cooked through.
- Combine & serve
- Slice cooked meat and return to soup.
- Adjust salt. Serve hot, optionally garnished with fresh parsley.
✨ Tips
- You can use chicken or beef bones for richer flavor.
- Dumplings can be made ahead and frozen for quick meals.
- Serve with crusty bread — perfect for dipping!
If you want, I can give you a quick weeknight version where the whole soup is ready in under 40 minutes 😋
Do you want me to do that?
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