Danish Vegetable Soup With Dumplings Recipes

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MEL BOLLER (DANISH SOUP DUMPLINGS)



Mel Boller (Danish Soup Dumplings) image

Make and share this Mel Boller (Danish Soup Dumplings) recipe from Food.com.

Provided by Deantini

Categories     Clear Soup

Time 50m

Yield 300 dumplings (difficult to count), 8 serving(s)

Number Of Ingredients 5

200 g butter
400 ml water
200 g flour
6 eggs
2 teaspoons salt

Steps:

  • melt butter in water.
  • remove from heat and stir in flour.
  • place back on heat and stir agressively for 1-2 minutes until combined.
  • remove from heat and let cool a bit.
  • stir in eggs, one at a time.
  • stir in salt.
  • heat a pot of water to near boil, have another bowl of iced water nearby.
  • place dough in a traditional danish melbolle press and cut with knife into hot water (WATER MUST NOT BOIL). If you do not have a melbolle press you could use a spoon, however, the dumplings will be larger and not as uniform.
  • let the dumplings sit in the almost boiling water for 10 min; place into cold water and remove after a bit.

DANISH DUMPLINGS



Danish Dumplings image

This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them whenever we had chicken soup and we fought for them.

Provided by Narshmellow

Categories     Grains

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup milk
1/2 cup butter
1 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 eggs

Steps:

  • Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil.
  • Once at a boil turn off heat and add the nutmeg, salt and flour.
  • Stir until thick and the mixture leaves the sides of the pan and forms a compact mass.
  • Set aside and let cool for around a half an hour you don't want to cook the eggs.
  • When it is cool beat the eggs in one at a time.
  • Drop into hot soup and cover for ten to fifteen minutes.
  • They are done when they've risen to the top and doubled in size.

Nutrition Facts : Calories 429.3, Fat 30.4, SaturatedFat 17.6, Cholesterol 255.6, Sodium 594.8, Carbohydrate 27.2, Fiber 0.9, Sugar 0.4, Protein 11.8

DANISH VEGETABLE SOUP WITH DUMPLINGS



Danish Vegetable Soup With Dumplings image

From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Cook time is a guesstimate.

Provided by AB_Fan

Categories     Clear Soup

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 large beef bone (such as a knuckle)
water, to cover
3 teaspoons salt, divided
1/4 teaspoon pepper
3 large onions, chopped
4 large carrots, sliced 1/2 inch thick
6 -8 potatoes, whole and peeled
1 egg, lightly beaten
flour
1/2 teaspoon baking powder
fresh parsley, chopped

Steps:

  • Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
  • Bring to a boil and cook until meat falls off the bone.
  • Remove the bone from the broth; remove meat from bone, chop, and return to broth.
  • Add pepper, onions, carrots and whole potatoes.
  • Bring to a boil and simmer until vegetables are tender.
  • Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan.
  • Dip a spoon in the boiling broth and cut off dough to make dumplings.
  • Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
  • Turn dumplings and cook 5 minutes more.
  • Serve hot, garnished with fresh parsley.

Nutrition Facts : Calories 227.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 35.2, Sodium 1252.8, Carbohydrate 49.6, Fiber 7.1, Sugar 7.1, Protein 6.5

GRANDMA JONES DANISH DUMPLINGS



Grandma Jones Danish Dumplings image

As far back as I can remember growing up in Centerville Utah winter time was when mom would make Grandma Jones danish dumplings with chicken soup. Mom passed away in 2009 and I just found her recipe box, I know she tried to show me how to make these when I was a young bride back in the late sixties but at that time I really...

Provided by Jean Romero

Categories     Other Breads

Time 45m

Number Of Ingredients 6

1 stick butter
3/4 c flour
2 large egg
1/2 tsp salt
1/4 tsp nutmeg
1/3 c water, boiling

Steps:

  • 1. Mom always used a cast iron fry pan on medium heat to melt the butter, then add flour (sift it in) then stir in the water to make a thick paste, remove from heat and cool then add two eggs well beaten, nutmeg and salt (mom used more nutmeg) so will add about 1/2 teaspoon in total.
  • 2. Mix well till the egg is absorbed in paste mixture. Dip spoon in boiling broth and drop by spoonfuls into soup, cook covered over medium low heat for 20 minutes, don't remove lid while cooking. ENJOY

VEGETABLE DUMPLING SOUP RECIPE BY TASTY



Vegetable Dumpling Soup Recipe by Tasty image

Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 16

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons olive oil, divided
½ cup warm water
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried dill
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon pepper
2 cups potato, diced
6 cups vegetable broth
2 leaves bay leaf
fresh parsley, chopped, to serve

Steps:

  • In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
  • In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
  • Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
  • Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
  • Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  • Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  • To serve, garnish with lots of fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams

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