Grandma nielsen's danish chicken soup

8 servings

Ingredients

Quantity Ingredient
1 3 1/2 Lb Chicken, cut in pieces
2 mediums Onions, chopped
6 Stalks Celery, chopped
6 Carrots, sliced
1½ pounds Ground Beef
½ cup Flour
1 teaspoon Salt
1 cup Water
1 teaspoon Salt
2 tablespoons Butter
6 mediums Potatoes, Peeled And Cut In 1/2-Inch Pcs.
2 teaspoons Salt
1 teaspoon Celery Salt
1 teaspoon Onion Salt
½ teaspoon Pepper
2 Eggs
1¼ cup Flour
2 Eggs

Directions

THE BROTH

THE MEATBALLS

THE DUMPLINGS

1. Make the broth by placing the chicken in a large heavy pot and cover with water by 2 inches. Bring to a boil, lower heat and cook, skimming off foam. Cook until very tender. Remove chicken from the broth.

2. Add to the broth the onions, celery, carrots, potatoes, salt and celery salt. Cook until vegetables are just tender. Set aside.

3. Make the meatballs, by placing the beef in a large bowl. Add the flour, salt, onion salt, pepper and eggs. Using your hands, mix well.

4. To a 6-qt kettle half full of water, add the salt, prepare the meatballs by wetting your hands and rolling the meat mixture into ¾-inch balls. Place them on a wet cookie sheet. When the water reaches a rolling boil add a batch of meatballs; let them bob to the top and continue boiling to 1 min. Remove with slotted spoon and place in a bowl. Repeat until all meatballs are cooked. Keep the cooking water to add to the broth if necessary.

5. Make dumplings: In a saucepan, bring the water, salt and butter to a full rolling boil. Remove from heat and stir in the flour with a wooden spoon until a stiff ball forms. Add the eggs, one at a time, stirring. (For more dumplings, double this part of the recipe.) 6. To a 6-qt saucepan half full of water add the salt and bring to a boil. Prepare the dumplings by wetting hands and rolling the dough into ¾-inch balls. Place on wet cookie sheet, ready to be dropped into boiling water with a wet spoon. Cook in batches; when the dumplings rise, remove them with a slotted spoon and place in a bowl.

7. When you are ready to serve, heat the broth with the vegetables' add any or all of the meatball-cooking water. Bring to the boil and reduce the heat. Add the meatballs and dumplings and just heat through. Adjust seasoning, if necessary.

NOTE: The reserved chicken meat can be used for another meal. From H.E. Elstermeier's grandmother. From the HOWARD COUNTY FAIR of St. Paul, Neb. Fair dates: 3rd week in August, for 4 days, Thurs through Sun.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking

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