Melboller (Flour Dumplings)

When Mom would make her Chicken Soup with Melboller or Flour Dumplings, I would try to get as many dumplings as possible into my bowl.

If I could get away with it, I'd make a meal out of just the dumplings with a little broth.

I was talking with my sister this past weekend, and she was telling me she'd made some soup with Melboller og kødboller recently. (Soup with Dumplings and Meatballs).   
Great minds I tell ya.
I'd made some Klar Suppe last week, which translates roughly into Clear Soup, and I was planning on making some Melboller for it. 
 
It's been years since I've made these, years and years and years.   

I think it's time I made them again. 
So...
Here they are.
Recipe follows at end. 

 Butter and water being brought to a boil.

turn down the heat, dump in the flour

and stir it up,  (my Danish Dough Whisk did a great job)

keep pot on the burner, stirring or beating until the mixture forms a ball, and pulls away from the sides of the pan, leaving a thin film of dough on the bottom.  Remove from heat, let cool a little, not too much, maybe 3-5 minutes or so.  Beat in one egg by hand.  The mixture will look ropy and gloppy, but it will pull together.

  As soon as one egg has been incorporated, add the second egg and continue to beat, until it is also incorporated.  

Set aside for a few minutes while you bring your broth to a boil, turn down the heat, and then make the melboller (dumplings).
Take a small spoon, I used an Ice Tea spoon, dip it into the broth which should be just below the boil, then dip it into the dough, forming a nice little oval shaped ball. 

 Place it gently into the broth, and continue to make the dumplings until all the dough has been used up.

Keep the heat on under the broth/soup, but don't let it boil.  If it does get too hot, and boils, dump a little cold water into it to stop it, or do as I did, put in a couple of ice cubes.  If it boils, the dumplings come apart and while they may taste good, they won't look all that great.

Continue to cook for about 10 minutes or so, until the dumplings are cooked through.  

 And after snarfing up a few, I even had some left for the freezer. 

It won't be years and years and years until I have these again.

And Mom, see, I didn't eat all of them at once.


You know, it's Thanksgiving next week, and these would go fantastic in some Turkey Soup.
Just sayin...





 

yield: 20 DumplingsAuthor: Sid's Sea Palm Cooking (my mother's rec)print recipe

Melboller (Flour Dumplings

prep time: 10 MINScook time: 10 MINStotal time: 20 mins

These little dumplings put the finishing touch on many Danish Soups. Used in Chicken Soup, Pork or Beef Soup, any soup that is served with lots of vegetables in a clear broth.

INGREDIENTS:

• 1/2 cup water
• 1/4 cup butter
• 1/2 cup flour
• 2 eggs
• 1/2 tsp. salt (opt.)

INSTRUCTIONS:

1. Bring water and butter to a boil in a saucepan, turn down the heat, add the flour all at once and stir it with either a Danish Dough Whisk or a wooden spoon. Continue to cook over low heat, stirring constantly until the mixture forms a ball and pulls away from the side of the pot, leaving a thin film on the bottom. Remove from heat, let cool a little, not too much, maybe 3-5 minutes or so.  Beat in one egg by hand.  The mixture will look ropy and gloppy, but it will pull together.   As soon as one egg has been incorporated, add the second egg and continue to beat, until it is also incorporated.   Set aside for a few minutes while you bring your broth to a boil, turn down the heat, and then make the melboller. Take a small spoon, I used an Ice Tea spoon, dip it into the broth which should be just below the boil, then dip it into the dough, forming a nice little oval shaped ball.   Place it gently into the broth, and continue to make the dumplings until all the dough has been used up. Keep the heat on under the broth/soup, but don't let it boil.  If it does get too hot, and boils, dump a little cold water into it to stop it, or do as I did, put in a couple of ice cubes.  If it boils, the dumplings come apart and while they may taste good, they won't look all that great. Continue to cook for about 10 minutes or so, until the dumplings are cooked through. Serve with the soup as is or take them out, cook some vegetables in the soup stock, and then add the dumplings just before serving so they get a chance to heat up.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.

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