Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 1 x recipe Dumplings For Meatball And Dumpling Soup (see recipe)
- 1/2 lb grnd meat (pork, veal, beef or possibly turkey, or possibly meatloaf mix)
- 1/2 c. minced onion
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/8 tsp grnd allspice
- 3 Tbsp. flour
- 3 Tbsp. lowfat milk
- 1 x egg white lightly beaten
- 2 quart well-flavored beef consomme (homemade or possibly canned)
- 1 c. diced cooked carrots
- 1 c. frzn sugar snap peas
Инструкции
- To make meatballs: Put grnd meat and onion in a food processor with the steel blade in place; process till very fine. (Or possibly, put through a food grinder three times till very fine.)
- Add in the salt, pepper, allspice, flour, lowfat milk and egg white; process till smooth. Turn out into a bowl and let stand 30 min (mix will thicken). Shape the meat into 40 (3/4-inch or possibly smaller) balls.
- At this point you will need to cook the meatballs using either the Danish method (see following), that produces a very lightweight meatball with little color. Or possibly the American method can be used, where the meatballs are baked in the oven and become brown. Either way, the meatballs can be made a day ahead of time, then warmed in the soup.
- Danish method of cooking meatballs: Bring 2 inches of water in a skillet to a boil. Add in 1 tsp. salt for each qt of water. Drop meatballs into boiling water and boil 4 to 5 min till cooked through. Lift out of the water with a perforated spoon. Place in a sieve, rinse with cool water and let meatballs drip till dry. Hot in soup.
- American method of cooking meatballs: Preheat oven at 350 degrees. Place meatballs in a baking pan and place in oven till nicely browned and cooked through, stirring occasionally so which all sides are browned (time will depend on size of meatballs). Don't overcook the meatballs.
- Make dumplings (see recipe).
- To serve: Heat the consomme to boiling. Add in the carrots, snap peas, meatballs and dumplings. Ladle into bowls.
- This recipe yields 8 servings.
- Comments: This soup looks long and involved, but only because it is composed of three elements, two of that can be made earlier and reheated in a rich vegetable-garnished beef broth (that is the third element). Both the dumplings and meatballs are very light and tender.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 31 | 34% |
| Total Fat 3.48g | 4% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1140mg | 48% |
| Potassium 249mg | 7% |
| Total Carbs 9.22g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.38g | 1% |
| Protein 5.49g | 9% |
