Danish Cuisine - Chicken soup with dumplings and Meatballs (HØNSEKØDSSUPPE)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Cut 2 regular carrots into 1 centimeter lengths.

Slice 1 whole leek into 2 centimeter pieces.

Cut 1 regular size parsnip into 1 centimeter cubes.

Prepare 2 elbi chickens with bones and a handful of parsley.

Make a bouquet garni with thyme, parsley flakes, bay leaf, and 1 clove of garlic.

Heat a large saucepan with enough water to submerge the chicken.

Once the water starts boiling, drain it and clean the chicken with cold running water.

In the same saucepan, heat about 8 cups of water with chicken, parsnips, carrots, leeks, and bouquet garni.

Add black pepper or peppercorn and let it simmer for 1 hour.

Prepare the dumplings by combining 2 eggs, 1 cup of all-purpose flour, 2 ounces of melted butter, and 1 tablespoon of salt in a small saucepan with 1 cup of boiling water.

Stir until the butter melts and the mixture is smooth.

Crack the eggs into the mixture and mix together; if it's too sticky, add slightly more flour and set aside for 20 minutes.

For the meatballs, combine 1 lb of ground pork, 2 tablespoons of almond milk, 1 egg, 1/2 teaspoon of nutmeg, and salt to taste in a bowl.

Mix using a blender or by hand until combined.

In a separate saucepan, boil water with salt for the dumplings and meatballs.

Form the dough mixture into balls and cook in boiling water until they float to the surface, about 5-6 minutes.

Check that the meatballs are cooked through and not pink inside; remove when they float as well.

Once the broth is ready, remove the chicken and shred it into small pieces.

Add the shredded chicken back to the broth and mix together.

Remove the bouquet garni from the broth before serving.

Serve by placing dumplings and meatballs in a bowl, then filling with soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens