Source: George Lang, The Cuisine of HungaryA delicious and inexpensive soup. You can actually make this with any kind of pasta in a pinch, but the unique homemade lebbencs pasta that gives the soup its name are well worth the slight extra effort. This soup makes a complete meal with a loaf of good bread.
Combine flour, egg and salt and knead into a firm dough. Roll out very thin. Allow to dry at least 2 hours. When quite dry, break up into rough chips approximately 1/2" square. (These are homemade noodles or dumplings.) [1]
Boil potatoes in their jackets for 10 minutes. Cool, peel (or not) and cut into 1/2" cubes.
Meanwhile, cook bacon in a large soup or stew pot. Drain and set aside, reserving a tablespoon or so of fat in the pot.
Saute the onion and the lebbencs in the reserved bacon fat until the onions are glassy and the noodles are nicely browned. Add garlic, paprika and caraway and saute for a few minutes.
Add to the above the broth or water, the diced potatoes, the bacon pieces, the tomato, and the pepper. Cook for 10 minutes or until the potatoes are cooked through.