Hungarian Ish Dumpling and Egg Noodle Soup
Warm, hearty, and bursting with flavor, Hungarian Ish Dumpling and Egg Noodle Soup is the ultimate comfort food with a traditional twist. This delightful dish combines a rich chicken stock base with aromatic sautéed vegetables, tender homemade dumplings, and hearty egg noodles seasoned with paprika for a hint of Hungarian flair. The homemade dumplings, crafted from a simple flour, egg, and milk batter, puff up beautifully in the simmering broth, creating a satisfying texture in every bite. Ready in just under an hour and perfect for serving on chilly evenings, this soup is finished with a sprinkle of fresh parsley for a vibrant, herbaceous touch. Perfectly balanced and family-friendly, this cozy recipe is sure to become a new favorite in your soup repertoire.
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Recipe Information
Ingredients
- 8 cups chicken stock
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 cup all-purpose flour
- 1 large egg (for dumplings)
- 0.25 cup milk
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 1 cup egg noodles (dried)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons cooking oil or butter
Instructions
Heat the cooking oil or butter in a large pot over medium heat.
Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until they soften slightly.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the chicken stock, salt, pepper, and paprika. Stir to combine and bring the mixture to a simmer over medium-high heat.
While the soup is coming to a simmer, make the dumpling batter. In a mixing bowl, combine the flour, egg, milk, and a pinch of salt until smooth and thick.
Once the soup is simmering, use two spoons to drop small dollops of the dumpling batter into the soup. They will puff up as they cook.
Cook the dumplings in the simmering soup for about 10 minutes, turning them occasionally, until they are cooked through and tender.
Add the dried egg noodles to the soup and cook for an additional 8-10 minutes, or until the noodles are tender.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
