Traditional Danish Clear Chicken Soup with Meatballs and Dumplings
Prep 30 min Total 55 min
Traditional Danish Clear Chicken Soup with Meatballs and Dumplings © kvalifood.com
Clear soup with meatballs and dumplings, is not without reason has become a classic of Danish cuisine. However, it is often a big difference in quality. Here is a great recipe. When I make soup, I plan to be used with 2 dl finished soup per person. So this recipe is for 5 people.
Ingredients
The soup
- 1 l light chicken (or chicken stock.)
- 3 carrots
- 2 leeks
- 1 parsley root, 3 stalks celery or 1/4 celeriac root.
Meatballs (If you prefer you can use some of the meat that is left over from making the stock)
- 250 g ground calf (or pig meat)
- 1 tbsp plain flour
- 1 egg
- 1 tsp salt
- 1 pinch of pepper
Dumplings
- 75 g wheat flour
- 50 g butter
- 2 whole eggs
- 1½ dl water
- ½ tsp salt
- freshly ground white pepper, to taste
Directions
The soup
Bring the stock to a boil.
Cut the root vegetable into small cubes. approx. ½ x ½ cm. (1/4 inch x 1/4 inch)
Cut the leeks into ½ cm (1/4 inch) thick slices
Meatballs
Mix all the ingredients.
Shape into small balls. The smaller the better. Use a small spoon and shape them on the inside of your hand. If you dipp a teaspoon into boiling water it will prevent the meat from sticking.
Put the meatballs into boiling water. Let them simmer for 2-4 minutes.
Dumplings
Melt the butter in a saucepan with the water.
Stir in the flour too.
Turn off the heat when the mixture is kneaded shiny, and let it cool for a 10 minute period.
Stir in the eggs in one at a time.
Add salt and pepper.
Shape the dough into small balls. You can either use a teaspoon, or you can put the dough into a solid plastic bag that you cut the corner of. Then press the dough into a long roll and get someone to help with scissoring them into small pieces, while the roll hangs in the air.
Put them into boiling water. Let them cook for 5 minutes.
Serving
Let the stock boil
Add the meatballs and vegetables.
Let it boil again.
Add the dumplings and turn off the heat.
Serve with the pieces of meat at the bottom of the plate. (optional)
Notes
For a gluten free version you can use flour free Gnocchi’s instead of dumplings.
It is a good idea to make the stock from 2 parts chicken to 1 part cow. Use approx. 1.5 kg (3-4 lbs) meat in total.
See Also
Basic Soup - juliennesuppe - Minestrone - Vegetable Soup
Soup of Jerusalem artichoke
Archiduc (Grand Duke) - salad with beetroot, potatoes and lettuce salad
Bagration (General from Napoleonic era) - Lettuce with pasta, tomato, egg, chicken and heart of artichoke
Bouquet Garni
