Meatballs for Soup

Name: Meatballs for Soup
Prep time: 20 min
Total time: 1 h 5 min

October 31, 2012

Prep 20 min Total 1 hr 5 min

Meatballs for Soup © kvalifood.com

Meatballs for soup are a staple of Danish cooking. They should be smooth and firm, which requires finely minced meat — at least 3–4 times through the mincer. The balls are cooked gently and added to the hot soup just before serving.

Ingredients

Yields 20–25 meatballs

60 g minced pork
65 g minced beef
1 tsp finely grated onion
1 egg white (or 1/2 egg)
1 tsp salt
1 pinch pepper
10–15 g flour (1 tbsp)
50–100 ml soup (or water)

Directions

Forcemeat

The meat must be minced 3–4 times to become fine enough. Mix all ingredients together well. Refrigerate the mixture for at least 30 minutes before shaping — this gives firmer meatballs.

Cooking

Bring 500 ml (2 cups) of lightly salted water to the boil in a wide saucepan. Remove from the heat. Dip a teaspoon in the hot water and shape the meatballs from the mixture using the spoon and your hand. Bring the water gently back to the boil and cook the meatballs for 3–4 minutes. Lift them out with a slotted spoon and let them drain in a sieve.

Serving

Add the meatballs to the hot soup just before serving. Do not let them boil in the soup, as this will make them tough.

Notes

Finely minced meat is the key to smooth, firm meatballs — put it through the mincer 3–4 times
Try mixing pork with veal (70/30) for a more rounded flavour
A meatball is done when it floats to the surface
Refrigerate the mixture before shaping — it makes the work easier and gives firmer meatballs
Meatballs can be frozen and reheated in hot soup