Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 onion, chopped

  3. 2 tablespoons Hungarian sweet paprika

  4. 8 ounces textured vegetable protein

  5. 1 green bell pepper, chopped

  6. 5 cups vegetable broth

  7. 4 large potatoes, diced

  8. 2 large carrots, diced

  9. 1 tomato, chopped

  10. 1/2 teaspoon ground black pepper

  11. 2 tablespoons chopped fresh parsley

  12. 1 egg

  13. 1 cup all-purpose flour

  14. 1/2 teaspoon salt

  15. 2 tablespoons water as needed

Instructions Jump to Ingredients ↑

  1. In a heavy pot, heat oil over medium heat. Saute onions in oil until tender.

  2. Add paprika, textured vegetable protein, and green pepper; cook and stir mixture until vegetables are coated with paprika. Stir in broth or water, potatoes, carrots, tomato, 1/2 teaspoon salt, black pepper, and parsley. Bring to a boil. Cover, reduce heat, and simmer until carrots and potatoes are almost tender. Add more water if needed.

  3. In a small bowl, mix together, egg, flour, and 1/2 teaspoon salt. Mix in enough water to have a smooth consistency; dough should be stiff and sticky. Spoon onto a flat plate, and slice off small amounts into soup while it is simmering. Add to soup in such a way that noodles do not land in the same spot every time. Continue until all mixture has been added to pot. Simmer until done.


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