Meatball And Dumpling Soup Recipe - Cooking Index
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.Courses: Soup
|1||Dumplings For Meatball And Dumpling Soup - (see recipe)|
|1/2 lb||227g / 8oz||Ground meat (pork, veal, beef or turkey,|
|Or meatloaf mix)|
|1/2 cup||31g / 1.1oz||Chopped onion|
|1/2 teaspoon||2.5ml||Freshly-ground black pepper|
|1/8 teaspoon||0.6ml||Ground allspice|
|1||Egg white - lightly beaten|
|2||Well-flavored beef consomme (homemade|
|1 cup||110g / 3.9oz||Diced cooked carrots|
|1 cup||198g / 7oz||Frozen sugar snap peas|
To make 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 teaspoon 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 degrees. 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.
This recipe yields 8 servings.
Susan Wolfe on the http://www.eclix.net Food BB
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