1 quart Chicken Stock
1 parsley roots3 stalks celery or 1/4 celeriac root
1/2 lbs Pork meatground calf
1 tbsp Flour
Salt & pepper
2.5 oz wheat flour
2.6 oz Butter
1/2 cup Water
Salt & pepper
What started as a luxurious dish fed only to royals made it’s way down through families and is now very popular with all Danes. It is a soup of chicken stock and chopped vegetables, such as leeks, celery, and carrot, with the addition of tiny meatballs. It also sometimes includes dumplings made with butter, flour, and eggs, which cook in the simmering soup. This soup is perfect on a rainy or cold day, and is said to really “stick to your ribs,” meaning fill you up and keep you full for hours.
For the soup:
- Bring the stock to a boil.
- Cut the root vegetable into small cubes.
- Cut the leeks into ½ cm (1/4 inch) thick slices.
For the 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.
For the 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 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.
- Let the stock boil. Add the meatballs and vegetables, and let it boil again.
- Add the dumplings and turn off the heat.
- Serve with the pieces of meat at the bottom of the plate.