Food recipes
Danish Soup with Meatballs and Dumplings
Danish Soup with Meatballs and Dumplings
Ingredients:
Meatballs:
½ pound ground meat (pork, beef, or turkey)
½ cup finely chopped onions
1 teaspoon salt, plus additional for the poaching liquid
¼ teaspoon ground black pepper
⅛ teaspoon ground allspice
Flour
Milk
1 egg white
Dumplings:
8 tablespoons (1 stick) butter
1 cup water
1 teaspoon salt, plus additional for the poaching liquid
1 cup all-purpose flour
3 large eggs
Soup:
2 quarts beef stock or low-sodium store-bought
½ cup cooked finely diced carrots
2 cups fresh or frozen baby peas, cooked
Chopped chervil or parsley
Directions:
To make the meatballs: In a food processor, combine the meat and onions and process until fine and light. (Danes put the mixture through a food grinder three times until very fine.) Add the 1 teaspoon salt, the pepper, and allspice. In a small bowl, stir together the flour and milk to make a paste, then add it to the meat mixture. Add the egg white and mix well. Let stand for at least 30 minutes before continuing so that the liquids are completely absorbed and the mixture has come together.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of water. Using a teaspoon, shape the meat mixture into 40 small oval meatballs. Drop 8 to 10 meatballs at a time into the water and boil until cooked through, 4 to 5 minutes. Repeat with the remaining meatball mixture. Using a slotted spoon, transfer the meatballs to a colander and rinse under cold water. Let drip-dry.
To make the dumplings: In a saucepan, combine the butter, water, and 1 teaspoon salt and bring to a boil. Add the flour all at once, stirring vigorously. When the mixture is smooth, shiny, and thick enough to make a ball that leaves the sides of the pan, remove from the heat and cool for 10 minutes. Beat in the eggs, one at a time, until thoroughly mixed.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of water. Using 2 teaspoons, shape the dough into 40 small, slightly oval-shaped balls. Gently drop half of the balls into the skillet, return the water to a boil, and as soon as it begins to boil, add a small amount of cold water to stop the boiling. Repeat the boiling and cooling 3 times, at which point the dumplings will be firm. Repeat with the remaining balls. Using a slotted spoon, transfer the dumplings to a colander to drain.
To assemble the soup: Bring the stock to a boil in a saucepan. Bring the meatballs and dumplings to room temperature. Ladle the broth into 8 heated individual bowls. Add 1 tablespoon each carrots and peas to each bowl. Add 5 meatballs and 5 dumplings to each bowl. Garnish with chervil or parsley and serve immediately.
Ingredients:
Meatballs:
½ pound ground meat (pork, beef, or turkey)
½ cup finely chopped onions
1 teaspoon salt, plus additional for the poaching liquid
¼ teaspoon ground black pepper
⅛ teaspoon ground allspice
Flour
Milk
1 egg white
Dumplings:
8 tablespoons (1 stick) butter
1 cup water
1 teaspoon salt, plus additional for the poaching liquid
1 cup all-purpose flour
3 large eggs
Soup:
2 quarts beef stock or low-sodium store-bought
½ cup cooked finely diced carrots
2 cups fresh or frozen baby peas, cooked
Chopped chervil or parsley
Directions:
To make the meatballs: In a food processor, combine the meat and onions and process until fine and light. (Danes put the mixture through a food grinder three times until very fine.) Add the 1 teaspoon salt, the pepper, and allspice. In a small bowl, stir together the flour and milk to make a paste, then add it to the meat mixture. Add the egg white and mix well. Let stand for at least 30 minutes before continuing so that the liquids are completely absorbed and the mixture has come together.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of water. Using a teaspoon, shape the meat mixture into 40 small oval meatballs. Drop 8 to 10 meatballs at a time into the water and boil until cooked through, 4 to 5 minutes. Repeat with the remaining meatball mixture. Using a slotted spoon, transfer the meatballs to a colander and rinse under cold water. Let drip-dry.
To make the dumplings: In a saucepan, combine the butter, water, and 1 teaspoon salt and bring to a boil. Add the flour all at once, stirring vigorously. When the mixture is smooth, shiny, and thick enough to make a ball that leaves the sides of the pan, remove from the heat and cool for 10 minutes. Beat in the eggs, one at a time, until thoroughly mixed.
Bring about 2" of water to a boil in a skillet and add 1 teaspoon salt per quart of water. Using 2 teaspoons, shape the dough into 40 small, slightly oval-shaped balls. Gently drop half of the balls into the skillet, return the water to a boil, and as soon as it begins to boil, add a small amount of cold water to stop the boiling. Repeat the boiling and cooling 3 times, at which point the dumplings will be firm. Repeat with the remaining balls. Using a slotted spoon, transfer the dumplings to a colander to drain.
To assemble the soup: Bring the stock to a boil in a saucepan. Bring the meatballs and dumplings to room temperature. Ladle the broth into 8 heated individual bowls. Add 1 tablespoon each carrots and peas to each bowl. Add 5 meatballs and 5 dumplings to each bowl. Garnish with chervil or parsley and serve immediately.
Printed from https://recipe.bluelayer.org/recipe/74469/danish-soup-with-meatballs-and-dumplings