Hearty goulash meatball soup

Tasty Hearty goulash meatball soup Recipe

Warm up with this hearty goulash soup made complete with beef meatballs and chunks of potato.
Hearty goulash meatball soup
Prep Time : 0:40 | Cook Time : 0:40 | Total Time : 1:20 | Serving : 4 person.


  • 1 large brown onion

  • 500g lean beef mince

  • 1 cup fresh breadcrumbs

  • 1 egg, lightly beaten

  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus extra to serve

  • 1 1/2 tablespoons sweet paprika

  • 2 tablespoons extra virgin olive oil

  • 2 garlic cloves, crushed

  • 1/4 teaspoon caraway seeds

  • Pinch of cayenne pepper

  • 1 red capsicum, cut into 2cm pieces

  • 2 (400g total) desiree potatoes, peeled, cut into 3cm pieces

  • 1 tablespoon plain flour

  • 1 litre Massel beef style liquid stock

  • 410g can chopped tomatoes with paste

  • 1/3 cup light sour cream, to serve


  • Step 1

    Coarsely grate 1/2 the onion. Combine mince, breadcrumbs, egg, parsley, grated onion and 1 teaspoon paprika in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 15 minutes.

  • Step 2

    Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 5 minutes or until browned. Transfer to a plate.

  • Step 3

    Chop remaining onion. Heat remaining oil in pan. Add onion. Cook for 5 minutes or until softened. Add garlic, caraway seeds, pepper and remaining paprika. Cook for 1 minute or until fragrant. Add capsicum, potato and flour. Stir to coat.

  • Step 4

    Add stock and tomatoes. Bring to the boil. Reduce heat to low. Simmer for 12 minutes or until potato is almost tender.

  • Step 5

    Add meatballs to soup. Simmer for 10 minutes or until meatballs are cooked through and soup has thickened slightly.

  • Step 6

    Ladle soup among bowls. Dollop with sour cream and sprinkle with extra parsley. Season with salt and pepper. Serve.

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