Swedish Meat Dumplings For Soup Recipes

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

Steps:

• In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat. , Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs. , Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.

Steps:

• Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
• Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
• Season with salt and pepper; add in the flour; cook another minute.
• Whisk in the beef and chicken broth to combine.
• Cover the pot and bring to a boil.
• While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
• Roll the meat into small balls, 1-inch in diameter, tops.
• Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
• Turn off the heat and stir in the sour cream into the stoup.
• Adjust taste w/ salt and pepper; discard bay leaf.
• Serve stoup with a generous sprinkle of chives or dill and chopped parsley.

Steps:

• Combine all ingredients (except flour); blend thoroughly. Shape into small balls the size of a large marble.
• Roll in flour, drop into your simmering soup and simmer for 20 minutes.
• Notes: This is admittedly done on a small scale, but easily doubled. The yield will depend on how faithful you are to size. I like to use 1 tsp Worcestershire sauce to add smoky flavor + darker color to the meat mixture, but you can also add 1-2 tbsp of Pepperidge Farm dressing mix to enhance the flavor & stretch the yield. It's a tiny recipe w/lots of versatility!

Steps:

• Sift dry ingredients together.
• Cut in 2 tablespoons fat; add grated onion.
• Add eggs to water and mix thoroughly; stir into first mixture.
• Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
• Drain well in colander.
• Place remaining fat in frying pan; when melted, add dumplings and cook until golden.

Steps:

• Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes.
• Strain the soup and keep hot.
• Boil dumplings in water until they float to the top and are cooked through, about five minutes.
• Place dumplings in the bottom of bowls and pour over strained soup.
• Garnish with coriander leaves.

Steps:

• In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
• Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.