Danish Meatball Soup - cooking recipe

Ingredients

Part 1:beef consomme/stock
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
Part 2: meatballs
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
Part 3: dumplings
1/2 cup butter
1 cup water
1 1/2 teaspoons salt
1 cup flour
3 eggs
Part 4: the soup base
2 quarts beef consomme
1 cup sliced cooked carrot
1 cup frozen, cooked fresh peas

Preparation

For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
Strain-cool-strain again-to get a clear consomme.
Measure 2 quarts and freeze the rest.
For part 2 combine all ingredients in a food processor and puree until very smooth.
Turn out into a medium bowl, cover and let stand 1 hour.
With a teaspoon and your hand form 40 small, oval meatballs.
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.
Repeat until all of the meatballs are cooked.
Set aside.
For part 3 take the butter, water and salt, put into a pot and bring to a boil.
Add the flour and stir vigorously.
When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
Add eggs one at a time stirring very well after each addition.
Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
Remove and drain.
Set aside.
For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
Return to a boil, reduce and simmer until meatballs and dumplings are heated through.