Meatball and Dumpling Soup


A classic Danish soup – chicken soup with meatballs and dumplings.

The key to this type of soup is a good stock. Which is why you should always make it yourself.

If you want to make it even better, then add homemade meatballs and dumplings to the soup.


Soup base

200 gram Carrots

100 gram Onion

100 gram Celery

0.8-1 l Water

1.5 kg Chicken thigh or a chicken carcass

3-4 pcs. Bay leaves

5 pcs. Peppercorns, whole

Soup filling

0.5 pcs. Celeriac

3 pcs. Carrots

0.5 pcs. Leek, raw

250 gram Small meat balls

250 gram Dumplings


Make the soup base

Peel the carrots and onions. Cut carrots, onions, and celery into rough pieces.

Pour water into a pan and add the vegetables, chicken, bay leaves and peppercorns.

Set the temperature to 99 °C. Let all the ingredients simmer for at least 1.5 hours, but preferably 3 hours.

Drain the stock. You can save the chicken and use it for another meal but discard the vegetables.

Prepare the vegetables

Peel the celeriac and carrots and cut into 1 cm cubes. Rinse them.

Cut the leek lengthwise and cut it into half rings. There may be some soil inside the leeks, so rinse them thoroughly.

Blanch the though vegetables

Add the soup base to a pot and set the heat to 103 ºC. Add the leeks and celeriac and cook them for 5 minutes to take remove any raw or bitter flavour.

Heat the meatballs and dumplings

The texture of the meatballs and dumplings will be poor if they are brought to a boil. And the carrot will become too soft. Therefor reduce the temperature to 90°C. Add the carrots, meatballs and dumplings and cook for 5-10 minutes.