Hungarian Meatball Soup – Húsgombócleves
Servings: 6–8
Craving the comforting flavour of traditional Hungarian chicken soup but don’t have three or four hours to wait for it? This Hungarian meatball soup is the perfect shortcut. Tender chicken meatballs, root vegetables, fresh parsley and little pasta shells come together in a flavourful golden broth in approximately 45 minutes. It was an immediate success in our house—my 12-year-old ate five bowls, so I think it is safe to call this one family-approved!
Servings: 6–8
Ingredients
For the Soup
90 g duck fat, divided
1½ medium onions, finely chopped
2 garlic cloves, minced
Salt, to taste
1 teaspoon ground black pepper
3 carrots, peeled and chopped
1 parsley root or parsnip, peeled and chopped
280 g celery root, peeled and chopped
150 g kohlrabi, peeled and chopped
2.5 litres chicken or vegetable stock
Fresh parsley, for finishing
Small pasta shells or other soup pasta, cooked separately, for serving
For the Chicken Meatballs
500 g ground chicken
1 egg
Salt and black pepper, to taste
Sweet Hungarian paprika, to taste
1 tablespoon breadcrumbs
90 g onion, very finely chopped
½ bunch fresh parsley, finely chopped
Remaining duck fat
Instructions
1. Sauté the Aromatics
Heat approximately 2 tablespoons of duck fat in a large soup pot. Add the finely chopped onion and garlic. Season lightly with salt and black pepper, then sauté over medium heat for 3–4 minutes.
2. Add the Vegetables
Add the carrots, parsley root, celery root and kohlrabi. Cook for 1–2 minutes, stirring occasionally.
3. Cook the Soup
Pour in the stock and season with additional salt if necessary. Bring to a gentle boil, reduce the heat and simmer for approximately 20 minutes.
4. Prepare the Meatballs
Combine the ground chicken, egg, breadcrumbs, finely chopped onion, parsley and remaining duck fat. Season with salt, black pepper and sweet Hungarian paprika. Mix until just combined.
5. Shape the Meatballs
With slightly wet hands, form the chicken mixture into balls approximately the size of a ping-pong ball.
6. Finish the Soup
Carefully place the meatballs into the gently simmering soup. Cook for another 10–12 minutes, or until the meatballs are completely cooked through.
7. Serve
Place separately cooked pasta into each bowl. Ladle the hot soup, vegetables and chicken meatballs over the pasta. Finish with freshly chopped parsley and serve immediately.
Recipe Notes
Cook the pasta separately to keep the broth clear and prevent the pasta from becoming too soft.
Avoid overmixing the chicken mixture, as this can make the meatballs dense.
Keep the broth at a gentle simmer after adding the meatballs.
Store leftover pasta separately from the soup.
Ground chicken is lean, so the duck fat helps keep the meatballs tender and juicy.