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Category: Soups
Prep Time: Cook Time: Total Time:
Meatballs:
1/2 lb ground meat (pork, veal, beef, turkey or meatloaf mix)
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1/8 tsp ground allspice 3 tbsp flour
3 tbsp milk
1 egg white, lightly beaten
Dumplings (see recipe)
Broth:
2 quarts well-flavored beef consomme
1 cup diced cooked carrots
1 cup frozen sugar snap peas
Meatballs: Put ground meat and onion in a food processor with the steel blade in place; process until very fine. (Or, put through a food grinder three times until very fine.)
Add the salt, pepper, allspice, flour, milk and egg white; process until smooth. Turn out into a bowl and let stand 30 minutes (mixture will thicken). Shape the meat into 40 (3/4-inch or smaller) balls.
At this point you will need to cook the meatballs using either the Danish method (see following), which produces a very lightweight meatball with little color. Or the American method can be used, where the meatballs are baked in the oven and become brown. Either way, the meatballs can be made a day ahead of time, then warmed in the soup.
Danish method of cooking meatballs: Bring 2 inches of water in a skillet to a boil. Add 1 tsp salt for each quart of water. Drop meatballs into boiling water and boil 4 to 5 minutes until cooked through. Lift out of the water with a perforated spoon. Place in a sieve, rinse with cold water and let meatballs drip until dry. Warm in soup.
American method of cooking meatballs: Preheat oven at 350. Place meatballs in a baking pan and place in oven until nicely browned and cooked through, stirring occasionally so that all sides are browned (time will depend on size of meatballs). Do not overcook the meatballs.
Make dumplings (see recipe).
To serve: Heat the consomme to boiling. Add the carrots, snap peas, meatballs and dumplings. Ladle into bowls. Serves: 8
Dumplings
1/2 cup butter
1 cup water
1 tsp salt, plus more to salt water
1 cup flour
3 eggs
In a saucepan, bring the butter, water and 1 tsp salt to a boil. Add the flour all at once, stirring vigorously. When the dough forms a smooth, shiny ball that comes away from the sides of the pan, remove from the heat. Cool 10 minutes. Mix in the eggs, one at a time, beating well.
Bring 2 inches of water to a simmer in a wide, shallow skillet and add 1 tsp salt per quart of water. Shape the dough into 40 (3/4-inch or smaller) balls. Use 2 tsp or a small scoop. As you finish shaping a dumpling, drop it into the simmering water and repeat as the others are being completed. As you're working, bring the water to a boil; as soon as it boils, add a small amount of cold water. Return to a boil and repeat three times, adding water and bringing the water to a boil again. The dumplings will then be done all at one time. Lift dumplings out of the water and drain in a sieve. Dumplings can be made a day ahead of time and then warmed in the soup. Serves: Makes 40 dumplings.
NOTE: This soup looks long and involved, but only because it is composed of three elements, two of which can be made earlier and reheated in a rich vegetable-garnished beef broth (which is the third element). Both the dumplings and meatballs are very light and tender.
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MEATBALL AND DUMPLING SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
Meatballs:
1/2 lb ground meat (pork, veal, beef, turkey or meatloaf mix)
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1/8 tsp ground allspice 3 tbsp flour
3 tbsp milk
1 egg white, lightly beaten
Dumplings (see recipe)
Broth:
2 quarts well-flavored beef consomme
1 cup diced cooked carrots
1 cup frozen sugar snap peas
Meatballs: Put ground meat and onion in a food processor with the steel blade in place; process until very fine. (Or, put through a food grinder three times until very fine.)
Add the salt, pepper, allspice, flour, milk and egg white; process until smooth. Turn out into a bowl and let stand 30 minutes (mixture will thicken). Shape the meat into 40 (3/4-inch or smaller) balls.
At this point you will need to cook the meatballs using either the Danish method (see following), which produces a very lightweight meatball with little color. Or the American method can be used, where the meatballs are baked in the oven and become brown. Either way, the meatballs can be made a day ahead of time, then warmed in the soup.
Danish method of cooking meatballs: Bring 2 inches of water in a skillet to a boil. Add 1 tsp salt for each quart of water. Drop meatballs into boiling water and boil 4 to 5 minutes until cooked through. Lift out of the water with a perforated spoon. Place in a sieve, rinse with cold water and let meatballs drip until dry. Warm in soup.
American method of cooking meatballs: Preheat oven at 350. Place meatballs in a baking pan and place in oven until nicely browned and cooked through, stirring occasionally so that all sides are browned (time will depend on size of meatballs). Do not overcook the meatballs.
Make dumplings (see recipe).
To serve: Heat the consomme to boiling. Add the carrots, snap peas, meatballs and dumplings. Ladle into bowls. Serves: 8
Dumplings
1/2 cup butter
1 cup water
1 tsp salt, plus more to salt water
1 cup flour
3 eggs
In a saucepan, bring the butter, water and 1 tsp salt to a boil. Add the flour all at once, stirring vigorously. When the dough forms a smooth, shiny ball that comes away from the sides of the pan, remove from the heat. Cool 10 minutes. Mix in the eggs, one at a time, beating well.
Bring 2 inches of water to a simmer in a wide, shallow skillet and add 1 tsp salt per quart of water. Shape the dough into 40 (3/4-inch or smaller) balls. Use 2 tsp or a small scoop. As you finish shaping a dumpling, drop it into the simmering water and repeat as the others are being completed. As you're working, bring the water to a boil; as soon as it boils, add a small amount of cold water. Return to a boil and repeat three times, adding water and bringing the water to a boil again. The dumplings will then be done all at one time. Lift dumplings out of the water and drain in a sieve. Dumplings can be made a day ahead of time and then warmed in the soup. Serves: Makes 40 dumplings.
NOTE: This soup looks long and involved, but only because it is composed of three elements, two of which can be made earlier and reheated in a rich vegetable-garnished beef broth (which is the third element). Both the dumplings and meatballs are very light and tender.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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