Mel Boller Danish Soup Dumplings Recipes

MEL BOLLER (DANISH SOUP DUMPLINGS)

Mel Boller (Danish Soup Dumplings) image

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

Ingredients

200 g butter
400 ml water
200 g flour
6 eggs
2 teaspoons salt

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.

DANISH TURKEY DUMPLING SOUP

Danish Turkey Dumpling Soup image

This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well. -Karen Sue Garback-Pristera Albany, New York

Provided by Taste of Home

Categories Lunch

Time 3h35m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 19

Ingredients

1 leftover turkey carcass (from a 12- to 14-pound turkey)
9 cups water
3 teaspoons chicken bouillon granules
1 bay leaf
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 medium turnip, peeled and diced
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh parsley
1 teaspoon salt
DUMPLINGS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 tablespoon minced fresh parsley

Steps:

Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender., For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley. , Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1238mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

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