Hungarian Meatball Soup

Hungarian addedAugust 2012

• 5 cups beef stock
• 1½ pounds ground pork
• 2 carrots, diced
• 1 parsnip, diced
• 1 celery knob, diced
• 1 cup rice, half cooked
• 2 eggs
• 5 ounces flour
• paprika (preferably smoked)
• salt and pepper
• 1 – 2 cloves of garlic, crushed
• 1 tablespoon butter
• bunch of parsley

1. Sauté vegetables in half the butter.
2. Prepare meatballs.
3. Mix rice, pork, eggs, garlic, flour, salt, pepper, and make small meat- balls.
4. Add meatballs and vegetables to broth, season with paprika and cook for 15 minutes or until meatballs are done.
5. Garnish with parsley and serve hot.