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Soup with Meatballs and Dumplings

A strong chicken or beef stock – about 2 liters. Add small dices of carrots and selleri (optional).

1 pkg Viking Delight Meatball Mix.

Bring a pot of lightly salted water to a boil. Open the meatball mix and pour into a bowl. Shape SMALL meatballs with a SMALL teaspoon. Be aware that the meatballs will increase in size in the water. So depending on the final size you want, make sure the meatballs are not too big, when entering the water. Simmer the meatballs for about 5 minutes. They will rise to the surface of the pot once they are done. Use a skimmer spoon to bring the meatballs to a tray to cool after they are done.

Next, make the dumplings (Melboller):

75 gr. Butter
2 dl. Water
125 gr. All purpose flour
2 Eggs
Salt

Water and salt for boiling, Ice water for cooling.

Add butter and water to a pot and bring to a boil. Add all the flour and stir vigorously until the dough is smooth and slides off the sides of the pot and the spoon.

Remove the pot from the heat and cool for a while. Whisk the eggs together and add to the dough little by little while stirring. Add salt to taste. The dough should be smooth.

Add the dough to a piping bag. Or use a small teaspoon to form the small balls of dough.

Add the balls to the simmering water at the desired size (about 1 ½ cm each). Continue this process until all the dough has been used. Let the dumplings simmer for max. 5 minutes. They will rise to the surface when done. Use a skimmer spoon to remove the dumplings from the pot and place them in a tray of ice water to cool

It is now time to put the soup together. Heat the soup and add meatballs and dumplings. Make sure the dumplings do not boil again in the soup. Add finely chopped leeks for added taste and deliciousness.

Bon appetit!

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