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Danish Dumpling Soup




Source of Recipe


Northern European


Recipe Introduction


Serves 6-8.


List of Ingredients




meatballs;
2/3 C raw or cooked lean veal
1/2 C dry breadcrumbs
1/2 C milk
2 T butter, melted
1 egg white, stiffly beaten
1/4 tsp salt
pinch pepper
pinch nutmeg

Dumplings;
2 eggs, separated
milk
1 C sifted flour
2 T butter, melted
salt
pinch mace
1 T finely minced parsley

Soup;
1 qt chicken broth
1 qt beef broth
finely chopped parsley

Recipe



Chop or grind the meat and pound into a paste. Cook the bread crumbs in the milk until they become a paste. Add the butter, beaten egg white and seasonings along with the meat. Make 1 inch meatballs.
Put the egg whites for dumplings in a measuring cup and fill to make 1 cup. Add the flour and butter and blend thoroughly. Stir over low heat until the batter is thick and smooth. Add the egg yolks one at a time, beating after each addition. Stir in salt, mace and parsley.
Bring the combined broths to a boil. Add the meatballs and simmer 10 minutes. Two minutes after they are added to the soup, drop the dumplings by small spoonfuls. Use either a coffee spoon or a half teaspoon measuring spoon. Cook for 8-10 minutes. Serve hot and garnish with more finely chopped parsley.
Serve with assorted breads and cheeses.