Danish Meatball soup

Dib's's Note:

If you like meatball soup this ones a keeper-stock and meatballs can be made a day ahead.

• Total Time: 14 hrs
• Prep Time: 1 hrs
• Cook Time: 13 hrs

Ingredients:

Servings: 8

Part 1:beef consomme/stock

• 3 lbs lean beef
• 3 lbs veal (knuckle-trim)
• 3 lbs cube beef
• 4 quarts water
• 2 teaspoons salt
• 2 medium onions, quartered
• 2 whole carrots
• 1 small turnip
• 1 leaf mace
• 1 inch cinnamon stick
• 1 sprig thyme
• 1 sprig marjoram
• 1 sprig summer savory
• 2 small bay leaves

Part 2: meatballs

• 1/2 lb ground pork or 1/2 lb beef
• 1 medium onion, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon ground allspice
• 3 teaspoons flour
• 3 teaspoons milk
• 1 egg

Part 3: dumplings

• 1/2 cup butter
• 1 cup water
• 1 1/2 teaspoons salt
• 1 cup flour
• 3 eggs

Part 4: the soup base

• 2 quarts beef consomme
• 1 cup sliced cooked carrot
• 1 cup frozen, cooked fresh peas

Directions:

1. For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
2. Strain-cool-strain again-to get a clear consomme.
3. Measure 2 quarts and freeze the rest.
4. For part 2 combine all ingredients in a food processor and puree until very smooth.
5. Turn out into a medium bowl, cover and let stand 1 hour.
6. With a teaspoon and your hand form 40 small, oval meatballs.
7. Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
8. Repeat until all of the meatballs are cooked.
9. Set aside.
10. For part 3 take the butter, water and salt, put into a pot and bring to a boil.
11. Add the flour and stir vigorously.
12. When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
13. Add eggs one at a time stirring very well after each addition.
14. Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
15. Remove and drain.
16. Set aside.
17. For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
18. Return to a boil, reduce and simmer until meatballs and dumplings are heated through.