Meatball Soup

In traditional Hungarian cuisine, soup is eaten with every main meal. At a big weekend, the family lunch is always a bowl of broth on the table. The most popular and world - famous soup is the Hungarian Goulash soup. Since the majority of tourists in Hungary, if they sit in a restaurant, will surely choose the Goulash soup. If you ask a tourist what is their favourite Hungarian food is, they will always say Goulash soup. As a Hungarian, I also really like soup, but this time I didn't cook goulash soup, but meatball soup.

Ingredients: 90gr Pork Lard, 130gr Brown Onion, 3pcs Smoked Garlic Clove, 1tsp Whole Black Pepper, 300gr Carrot, 100gr Parsnip, 280gr Celery Tuber, 150gr Kohlrabi, 2cm Ginger, 3l Water, Salt, Ground Pepper - to taste. 

Meatball: 500gr Pork Mince, 1tbsp Pork Lard, 1pcs Egg, 1tbsp Panko Breadcrumbs, 1tsp Ground Caraway Seeds, 1pcs Garlic Clove, 90gr Brown Onion, Parsley, Salt, Ground Pepper - to taste.

 Heat the pork lard in a pot, add the diced onion, the crushed garlic and the black pepper. Add a pinch of salt and fry until the onion becomes translucent. When the onion has collapsed, add the diced vegetables and the whole ginger and fry for 2 - 3 min on high heat. Cover with water and cook on medium heat for 20 -25min or until the vegetables are fork tender. In the meantime, you can flavour it to your liking. In addition to the vegetables, we can add green peas and a few pieces of cauliflower florets, they also enhance the taste. When we had lunch, I realized what a shame I didn't include it. While the soup is cooking, make the meatball. Put the meatball ingredients in a bowl, don't forget to cut the onion into very small cubes. Season it thoroughly with salt and ground pepper, then shape it into balls the size of a ping - pong ball. They add it to the soup and cook the meatball for another 15 - 20 min.