Danish Meatball Soup (Kødbollesuppe)
A comforting and hearty Danish soup featuring tender meatballs and delicate dumplings simmered in a flavorful broth with root vegetables. This soup is a classic for family meals and gatherings, embodying the Danish concept of 'hygge'.
🧂 Ingredients
- 3 lbs Beef soup bones
- 16 cups Water
- 2 medium Onions(coarsely chopped)
- 1 lb bag Carrots(coarsely chopped)
- 1 bunch Celery stalks(coarsely chopped)
- 1 Tablespoon Fresh parsley(chopped)
- to taste Salt
- 1 lb Ground pork
- 0.66 cup Milk
- 2 tbsp All-purpose flour
- 1 large Egg
- to taste Black pepper
- 0.5 cup Butter(melted)
- 1 cup Boiling water
- 0.5 teaspoon Salt
👨🍳 Instructions
- 1
Make the broth: In a large pot, brown the beef soup bones. Add 12-16 cups of water, chopped onions, half of the chopped carrots, all of the celery, and chopped parsley. Season with salt to taste. Bring to a boil, then simmer for several hours until a rich broth forms. Strain the broth and set aside. Reserve the vegetables from the broth for later use if desired.
- 2
Prepare the meatballs: In a bowl, combine ground pork, milk, 2 tbsp all-purpose flour, 1 egg, salt, and pepper. Mix gently until just combined. Form into small, bite-sized meatballs.
💡 Tip: Do not overmix the meatball mixture, as this can result in tough meatballs. - 3
Prepare the dumplings: In a saucepan, combine melted butter, 1 cup boiling water, and 0.5 tsp salt. Bring to a boil. Add 1 cup flour and stir vigorously until a dough forms and pulls away from the sides of the pan. Remove from heat and let cool for about 10-12 minutes. Add eggs one at a time, stirring well after each addition until the dough is smooth and glossy.
- 4
Cook the meatballs and dumplings: Bring a pot of lightly salted water to a boil. Gently drop the meatballs into the boiling water and cook for about 5-6 minutes, or until they float to the surface. Remove with a slotted spoon and set aside. Repeat with the dumplings, dropping them into boiling water and cooking for about 7-8 minutes, or until they float. Remove and set aside.
- 5
Assemble the soup: In a large pot, bring the strained beef broth to a gentle simmer. Add the remaining chopped carrots (and any other desired vegetables from the broth). Add the cooked meatballs and dumplings. Simmer gently until everything is heated through. Adjust seasoning with salt and pepper.
💡 Tip: Avoid boiling the soup vigorously after adding the meatballs and dumplings, as this can cause them to break apart.
💡 Pro Tips
- ✓For a clearer broth, strain it twice.
- ✓You can make the broth and meatballs a day in advance.
- ✓Serve with crusty bread or toasted rye bread for a complete meal.
🔄 Variations
- Use chicken broth for a lighter soup.
- Add other root vegetables like parsnip or celeriac.
- Incorporate a bay leaf or a sprig of thyme into the broth for added flavor.