MEL BOLLER (DANISH SOUP DUMPLINGS)
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
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.
VEGETABLE AND DUMPLING SOUP
Provided by Rachael Ray : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan. Quarter and core the fennel, then chop into a small dice and add to the pot. Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme. Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil. Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute. Scrape the roux into the soup. Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
- Bring the soup to a boil over medium to medium-high heat, stirring occasionally. Stir together the biscuit mix with water and parsley according to package directions. When the soup comes to a boil add in the peas, dill and reserved fennel fronds. Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go. Cover and simmer over medium-low heat for 10 minutes. Turn off the heat and serve the hearty, thick soup in shallow bowls.
CONTEST-WINNING VEGETABLE SOUP WITH DUMPLINGS
Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. -Karen Mau of Jacksboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas., For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese.
Nutrition Facts :
DANISH VEGETABLE SOUP WITH DUMPLINGS
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
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
DANISH DUMPLINGS
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
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 DUMPLINGS
I got this cherished recipe from my ex-mother-in-law who is a fantastic cook! This recipe came across the prairie with her Danish Mormon ancestors. I drop these into leftover-turkey soup and they are unbelievably yummy. I have to make a triple batch and my kids still fight over who ate them all. They would be good in any soup or...
Provided by Hellena Christenson
Categories Soups
Time 25m
Number Of Ingredients 6
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.
VEGETABLE SOUP WITH DUMPLINGS
This nutritious soup never gets boring, because the vegetables can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 5 quarts.
Number Of Ingredients 18
Steps:
- In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
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
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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