In a bowl, mix together ground meat, egg, rice, onion, garlic, paprika, parsley, salt, and pepper.
Form into small walnut-sized balls and set aside.
2️⃣ Start the soup base
In a large pot, heat oil or butter.
Add onion and sauté until soft.
Add paprika, stir quickly, then toss in the carrots, parsnip, potato, bell pepper, and tomato.
Stir for 2–3 minutes.
3️⃣ Add broth and simmer
Pour in the broth, bring to a boil, then reduce heat.
Simmer for about 10 minutes until vegetables start to soften.
4️⃣ Add the meatballs
Gently drop the meatballs into the simmering soup.
Cook for 20–25 minutes, or until the meatballs are fully cooked and floating on top.
5️⃣ Finish and serve
Taste and adjust seasoning with salt and pepper.
Sprinkle with fresh parsley before serving.
Serve with a slice of fresh bread or a crusty roll — it’s heavenly! 🍞💛
💡 Ashley’s Tips
Add a small handful of vermicelli noodles for a heartier version.
For a slight tang, stir in 1–2 tablespoons of sour cream just before serving.
Use smoked paprika if you want a deeper, rustic flavor.
💬 Perfect Caption for Facebook
🇭🇺🥣 Hungarian Meatball Soup (Húsgombóc Leves) — tender meatballs, rich paprika broth, and colorful veggies! A cozy, comforting bowl that warms both your heart and your kitchen ❤️✨
Would you like me to include a Hungarian-style sour cream and paprika finishing touch (like the way they do for paprikash soups)? It adds a creamy richness that’s out of this world 😋
