adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hearty goulash meatball soup
Hearty goulash meatball soup
0 Likes
Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Cozy up with delicious goulash soup featuring savory beef meatballs and hearty potato chunks.
Ingredients:
  • 1 large brown onion
  • 500g lean beef mince
  • 250.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 15.00 gm sweet paprika
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1/4 tsp caraway seeds
  • Pinch of cayenne pepper
  • 1 red capsicum, cut into 2cm pieces
  • 2 (400g total) desiree potatoes, peeled, cut into 3cm pieces
  • 20.00 ml plain flour
  • 1 litre beef style liquid stock
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 77.55 gm light sour cream, to serve
Instructions:
  • Grate half of the onion using a coarse grater. Mix together minced meat, breadcrumbs, egg, parsley, grated onion, and 1 teaspoon of paprika in a bowl. Season with salt and pepper. Shape mixture into small balls using a tablespoon. Chill in the fridge for 15 minutes.
  • In a large, heavy-based saucepan, heat half of the oil over medium-high heat. Cook meatballs in two batches, turning occasionally, for about 5 minutes or until nicely browned. Transfer them to a plate.
  • Finely dice the remaining onion. Heat the rest of the oil in a pan. Sauté the onion until softened, about 5 minutes. Add in the garlic, caraway seeds, pepper, and remaining paprika. Cook until fragrant, about 1 minute. Mix in the capsicum, potato, and flour, ensuring all ingredients are coated evenly.
  • Pour in the stock and tomatoes, bring to a boil, then reduce heat and simmer for 12 minutes until the potatoes are almost tender.
  • Gently drop meatballs into the flavorful broth. Let them cook until tender and soup reaches the perfect consistency.
  • Serve the soup in individual bowls, top each with a dollop of sour cream, sprinkle with extra parsley, and season with salt and pepper. Enjoy!

Similar Recipes