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