Chicken Soup with Flour Dumplings (Melboller)

 I almost forgot to post this.  Gosh...  

I'm part of a group called Soup Saturday Swappers and we post once a month about soup. I like soup, and make and eat a lot of soup. 

This month we are posting about Favorite Childhood Soups.   I've posted about Melboller in the past.  They're a favorite part of my Danish heritage and culture. When I was a kid, I'd try to get as many of these little dumplings into my bowl as I could manage.  I would have probably eaten all of them if allowed.

I still make them for myself from time to time, but I do limit myself.  It's hard being a responsible adult I tell you.

Where am I going with this?  Well, I'm fulfilling a childhood fantasy.  I'm eating as many Melboller as I want today.  So there...

And they tasted so good. If you're wondering why the soup stock is so dark, it's because I roast the chicken bones along with some vegetables until they're almost burned.  That makes the stock not only darker, but so much more flavourful as well.   And I usually simmer the finished stock and let it reduce even further, which also intensifies the flavour as well.

An empty bowl is just the sign of a good meal. 

I've been making a lot of different soup stocks lately and freezing it.  Which was very fortuitous cause I had a lot of stock to play with.  I won in the stock market. 

For this soup I took out some of Chicken Stock, thawed it, and cooked some carrot slices in it, then I added the dumplings, and ate most of them.    I said I was fulfilling a childhood fantasy, sigh.  

I also got distracted here and ummm, let the soup stock come to a boil, which is a big no-no when making these.  sigh  

I ate them anyway.

 

Melboller (Danish Flour Dumplings.

Yield: 3-4 servings

Author: Sid's Sea Palm Cooking

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

These little dumplings arethe finishing touch on many Danish Soups. 

Used in Chicken Soup, Pork or Beef Soup, any soup that is served with 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

Calories

259.13

Fat (grams)

18.72

Sat. Fat (grams)

10.79

Carbs (grams)

16.15

Fiber (grams)

0.56

Net carbs

15.58

Sugar (grams)

0.19

Protein (grams)

6.50

Sodium (milligrams)

558.54

Cholesterol (grams)

164.67

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Tag @sidsseapalmcooking on instagram and hashtag it #Melboller

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The bowl was a gift from a friend, and is called Dansk and the cloth is actually a tea towel one of my sisters made for me. I love to use it as a backdrop when I make and share pictures of my Danish food.