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

Ingredients Nutrition


  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.

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