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Hungarian Beef Dumpling Soup Recipe - Locsei Marhagombocleves


Hungarian Beef Dumplings or Locsei Marhagombocok

Hungarian Beef Dumplings or Locsei Marhagombocok

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Hungarian beef dumpling soup or lőcsei marhagombócleves is made with the poaching water from the beef dumplings, which are more like meatballs with grated potatoes.

Here's a larger photo of Hungarian Beef Dumpling Soup.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings Beef Dumpling Soup


  • 1 recipe cooked Hungarian Poached Beef Dumplings and their cooking water
  • 2 large beaten egg yolks
  • 6 cups hot beef broth
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • Salt and pepper to taste


  1. When dumplings have finished cooking, remove them with a slotted spoon to a soup tureen or serving bowl. Temper the egg yolks with a ladle of the still-simmering liquid the dumplings were poached in. Return the tempered egg yolks to the saucepan and whisk in. Do not let the liquid come to a boil or you might end up with scrambled eggs.

  2. Add hot beef broth, lemon juice and parsley, whisking continuously for 2 minutes. Pour over hot dumplings and serve.
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