Can't decide what kind of soup to make today? Chicken or beef? Meatball or dumpling? Something light or something that sticks to your ribs? Then this is the soup for you - it's got it all. The meatballs in this Danish version are a delicate contrast to bits of sausage used by the Pennsylvania Dutch in their version of this satisfying soup. Either way, it's twice as nice.
This recipe came from the 1967 cookbook called The Art of Making Real Soup by Marion Tracy. That explains the chopping, grinding, pounding, pureeing, sieveing and sifting going on here- people must had a more involved interactions with their food decades ago. The Soup Lady does enjoy a trip to Quaintville every now and then - strictly as a hobby, you understand - not on a daily basis. Nevertheless, it's not all that much work to produce a soup as interesting as this one. Well worth the effort. Now please excuse me while I rummage around to find a coffee spoon. Is that the same thing as a teaspoon?
2/3 cup raw or cooked chicken or veal
1/2 cup dry bread crumbs
1/2 cup of milk
2 tablespoons of butter or chicken fat
1 egg white, stifly beaten
1/4 teaspoon salt
pinch of pepper
pinch of nutmeg
Chop or grind the meat and pound into a paste. Cook the bread crumbs and milk until they make a paste. Add the butter, beaten egg white and seasonings along with the meat, or puree the meat, bread crumbs and milk in a blender first and then cook until thick. Put through a seive. Make into 1-inch balls with your hands.
2 eggs, seperated
1 cup sifted flour
2 tablespooons melted butter or chicken fat
pinch of mace
1 tablespoon finely chopped parsley
Put the egg whies in a measuring cup, fill the cup with milk and pour into a pan. Add the flour and butter and blend thoroughly. Stir over low heat until the batter is thick and smooth. Add the egg yolks one at a time, beating thoroughly after each addition. Stir in the mace and parsley.
4 cups chicken broth
4 cups beef broth
finely chopped parsley
Bring the combined broths to a boil. Add the meatballs and simmer for 10 minutes. Two minutes after they have been added to the soup, drop in the dumplings by small spoonfuls. Use either a coffee spoon or a half-teasoon measuring spoon. Then cook for 8 to 10 minutes. Pour into a tureen and serve. Pass more finely chopped parsley to sprinkle on top. Serves 6 to 8.