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03-24 Klarsuppe (Danish Meatball and Dumpling Soup)

This is a traditional soup served at the beginning of a feast in Denmark to celebrate a Lutheran confirmation. Great Grandpa Anderson most likely ate it many times. It is Bri's favorite Sunday dinner. It takes time but it's worth it! Prepare meatballs in food processor or use hand mixer. The secret to tender meatballs is to beat them into submission. (Technically, it breaks down the tissue)  

Beat together until pink color is gone: 1/2 lb ground beef, turkey or pork (or combination) 1/2 c onion, finely chopped Then add, beating well: 1 t salt 1/4 t pepper 1/8 t allspice, ground In separate bowl, mix into paste: 3 T flour 3 T milk Add paste to meat mixture and beat again. Then mix in 1 egg white Beat well and let stand at least 30 minutes to absorb liquids thoroughly. 

To cook: In skillet, bring 2 inches of water to boil and salt generously. Using teaspoon, shape about 40 small meatballs and drop into boiling water for 4-5 minutes Lift cooked meatballs and place in strainer, rinse with cold water and allow to drip dry. The meatballs can be made a day ahead of time. 

 To prepare the dumplings- In saucepan, bring to boil: 1/2 c unsalted butter 1 c water 1 t salt Add 1 c flour Stir vigorously. When mixture is smooth and shiny and leaves sides of pan, remove from heat. Cool 10 minutes then mix in ONE at a time: 3 eggs Beat mixture well. 

To cook- Bring 2 inches of water to simmer in skillet and salt generously. Using two teaspoons, shape dough into 40 small balls and drop gently into SIMMERING water. Bring water to a boil, then add a little cold water . Repeat three times. Dumplings will then be cooked and firm. Lift out with perforated spoon and drain in strainer. They can be made a day ahead of time. 

 To assemble soup- Be sure meatballs and dumplings are room temperature. Cook in small amount of water, 5-7 minutes: 1/2 c carrots, diced Then blanch in same water 2-3 minutes: 1/2 c baby peas Use water to reconstitute 2 quarts beef consomme/broth Heat broth to boiling. Remove from heat. Fill eight individual bowls with equal parts of consomme, 1T carrots, 1T peas and 5 each of meatballs and dumplings. Serve immediately. Adapted from Scandavian Feasts by Beatrice Ojakangas
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