Danish Potato Dumplings For Soup Recipes

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

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.

Steps:

• In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. , Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. , Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg.

Steps:

• 1. In a medium saucepan, heat butter and milk to boiling point. Add salt, sugar and flour. Stir until cooked(until it balls up) Remove from heat.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Drop by spoonfuls(I use two spoons to scoop and drop) to soup or steamed milk and cook until they come to the top.