I did awhile back and made Melboller, and then I decided I wanted a good, hearty vegetable soup.
Mom used to make a soup for dinner but it was served a little differently than most soups. We'd get a big bowl of broth with some dumplings (Melboller) floating on top, and then would be served the meat and other vegetables the soup was cooked with on a separate plate. And if she cooked a chicken to make the stock, she would frequently serve the chicken the next day for our meal. When soup was served this way, it was probably to fill you up a little before the main course.
Now, I always wanted more of the dumplings when mom made this soup, they were my favorite part and I didn't really care about the rest of the stuff. I could and did, make a meal of just the broth and dumplings. When I could get away with it.
Which wasn't often, sigh.
I made a couple of pork roasts a couple of weeks back, froze the bones from the roasts and decided that they would make a nice base for a soup.
I added some dried minced onion, an onion, carrots, and a couple of cloves of garlic. Then I let it simmer for a
I pulled out the pork bones, took the meat off of them, then added the bones back to the soup and let them simmer a little longer.
I then strained out the broth, reserving the carrots and onions. I threw a couple of red skinned potatoes in and then because I happened to run across some parsnips recently so I threw them into the broth just til they were cooked through and then took them out and let them rest with the carrots and onions while the potato finished cooking. I then added a Leek, sliced in 1/2 inch pieces, and let it cook til it was just done, I also had a sad looking yellow squash so it got chopped and thrown in at the last minute as well.
Then I had fun...
I made some Melboller,
It's also my entry for Soup Saturday Swappers hosted this month by Kathy of A Spoonful of Thyme with the theme of International Soups. I have to admit to not having to go too far to find an international soup to make. I just made a favorite from my Danish childhood.
Soup Saturday Swappers is the brainchild of Wendy from A Day in the Life on the Farm. Go to this link to find out more about her and how you can join in as well.
Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables)
- 6-8 cups clear soup stock, either pork, chicken, beef or vegetable
- 2 carrots, sliced into coins
- 2 parsnips, sliced into coins
- 2 celery stalks, sliced
- 2 red potatoes, diced
- 1 leek, cut into coins or 1/2 onion, diced
- 1-2 yellow squash, diced
- Salt and pepper to taste.
- 1 recipe Melboller
- Heat the stock and cook the carrots, potato's, celery, leeks and parsnip in the stock. Taste the stock, and add salt and pepper to taste. The vegetables will have added a lot of flavor. Cook the Melboller according to the directions, add the squash at the same time. Serve hot. You can add meatballs to this soup or just some cooked chicken, turkey or beef if you like. This is a hearty satisfying soup without the meat.