Danish Meatball soup

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 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. 1

   For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.

2. 2

   Strain-cool-strain again-to get a clear consomme.

3. 3

   Measure 2 quarts and freeze the rest.

4. 4

   For part 2 combine all ingredients in a food processor and puree until very smooth.

5. 5

   Turn out into a medium bowl, cover and let stand 1 hour.

6. 6

   With a teaspoon and your hand form 40 small, oval meatballs.

7. 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. 8

   Repeat until all of the meatballs are cooked.

9. 9

   Set aside.

10. 10

    For part 3 take the butter, water and salt, put into a pot and bring to a boil.

11. 11

    Add the flour and stir vigorously.

12. 12

    When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.

13. 13

    Add eggs one at a time stirring very well after each addition.

14. 14

    Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.

15. 15

    Remove and drain.

16. 16

    Set aside.

17. 17

    For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.

18. 18

    Return to a boil, reduce and simmer until meatballs and dumplings are heated through.