Danish Meatball soup

Name: Danish Meatball soup
Prep time: 1 h
Cook time: 13 h
Total time: 14 h
Yield: 8 serving(s)
Ingredients: 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; 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; 1/2 cup butter; 1 cup water; 1 1/2 teaspoons salt; 1 cup flour; 3 eggs; 2 quarts beef consomme; 1 cup sliced cooked carrot; 1 cup frozen, cooked fresh peas

Submitted by Diana Adcock

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

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Ready In:: 14hrs
Ingredients:: 30
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

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.