Danish Meatball soup

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READY IN: 14hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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