Hungarian Meatballs with Noodles
|Ground lean beef||3⁄4 Pound|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon (Vegetable Oil)|
|Water||2 Cup (32 tbs)|
|Chicken||1 (Beef Bouillon Cube)|
|Medium egg noodles||8 Ounce, uncooked (4 1/2 Cup)|
Combine ground beef, egg, onion, parsley, salt, paprika and pepper; shape into 1-inch balls.
Brown in oil in skillet; drain off excess drippings.
Stir in water and bouillon cube.
Bring to a boil; reduce heat and simmer, covered, 20 minutes.
Cook noodles according to package directions; drain.
Arrange in serving dish.
Lift meatballs from liquid and place on top of noodles.
Season liquid with salt and pepper to taste.
Pour over noodles.