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Prep Time: 60 Minutes Cook Time: 780 Minutes |
Ready In: 840 Minutes Servings: 8 |
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If you like meatball soup this ones a keeper-stock and meatballs can be made a day ahead. Ingredients:
3 lbs lean beef |
3 lbs veal (knuckle-trim) |
3 lbs cube beef |
4 quarts water |
2 teaspoons salt |
2 medium onions, quartered |
2 whole carrots |
1 small turnip |
1 leaf mace |
1 inch cinnamon stick |
1 sprig thyme |
1 sprig marjoram |
1 sprig summer savory |
2 small bay leaves |
1/2 lb ground pork or 1/2 lb beef |
1 medium onion, chopped |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1/4 teaspoon ground allspice |
3 teaspoons flour |
3 teaspoons milk |
1 egg |
1/2 cup butter |
1 cup water |
1 1/2 teaspoons salt |
1 cup flour |
3 eggs |
2 quarts beef consomme |
1 cup sliced cooked carrot |
1 cup frozen, cooked fresh peas |
Directions:
1. For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
2. Strain-cool-strain again-to get a clear consomme.
3. Measure 2 quarts and freeze the rest.
4. For part 2 combine all ingredients in a food processor and puree until very smooth.
5. Turn out into a medium bowl, cover and let stand 1 hour.
6. With a teaspoon and your hand form 40 small, oval meatballs.
7. Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
8. Repeat until all of the meatballs are cooked.
9. Set aside.
10. For part 3 take the butter, water and salt, put into a pot and bring to a boil.
11. Add the flour and stir vigorously.
12. When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
13. Add eggs one at a time stirring very well after each addition.
14. Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
15. Remove and drain.
16. Set aside.
17. For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
18. Return to a boil, reduce and simmer until meatballs and dumplings are heated through.
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