Danish Meatball soup

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

• Ready In: 14 hrs
• Serves: 8

Ingredients

• 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.