Macedonian-Style Meatball Soup

Ingredients

In the Macedonian adaptation of Majgaluska leves, the traditional Hungarian meatball soup, we incorporate Macedonian flavors and ingredients. The original Hungarian version often includes ingredients like sour cream and Hungarian paprika, which are not commonly used in Macedonian cuisine. Additionally, we adjust the seasoning and spices to align with the flavor profile of Macedonian dishes. We alse have the original recipe for Majgaluska leves, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill 1/4 cup chopped fresh dill
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 tomato, diced 1 tomato, diced
• 6 cups (1.4 liters) beef or vegetable broth 6 cups (1.4 liters) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, parsley, dill, onion, garlic, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   In a large pot, heat some oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the diced carrots, potatoes, and tomato. Cook for a few minutes until slightly softened.
5. 5.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Return the meatballs to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Adjust the seasoning with salt and pepper to taste.
8. 8.
   Serve the Macedonian-Style Meatball Soup hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If desired, you can also mix ground beef with ground pork for added flavor.
• Paprika — Opt for sweet paprika for a milder flavor or use smoked paprika for a smoky twist.

Tips & Tricks

• For a lighter version, you can use ground turkey instead of beef.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• Feel free to customize the soup by adding other vegetables such as peas or bell peppers.
• Serve the soup with a dollop of Greek yogurt for a creamy touch.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to develop even further.

Serving advice

Serve the Macedonian-Style Meatball Soup as a main course accompanied by crusty bread or a fresh salad. It is a complete meal on its own, but you can also pair it with a side dish or two for a more substantial feast.

Presentation advice

Garnish the soup with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color. Serve it in individual bowls, allowing the meatballs and vegetables to be showcased.