Hearty Wedding Soup with Beef, Flour and Meatballs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 bunches soup greens
- 1 onion (s)
- 750 g beef, for cookin (hih rib)
- 2 beef bones
- 375 g minced beef
- 125 g rice (lon rain rice)
- 2 bay leaves
- 1 teaspoon pepper - grains
- 1 teaspoon mustard
- 2 egg (s)
- 125 ml milk
- 1 tablespoon butter or margarine
- 60 g flour
- salt
- Pepper, whiter
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Roughly chop the cleaned and washed soup greens and the onion. Cook with the meat, bones, bay leaves and peppercorns in plenty of boiling salted water for about 2.5 hours over low heat. Skim more often in between. Then strain the soup.
- Cut the meat into small cubes.
- For the meatballs: mix the minced meat, salt, pepper, mustard and 1 egg in a bowl and form walnut-sized dumplings, cook in boiling salted water for 7-8 minutes until they float to the surface. Remove with a slotted spoon.
- For the dumplings: bring milk, salt, pepper and fat to a boil. Add the flour, stirring constantly, until the dough comes off the bottom in a large lump. Then stir in the egg. Cut off small dumplings with 2 teaspoons and let them steep in a little boiling salted water for 10 minutes. Remove with the slotted trowel.
- Cut the carrots from the second bunch of soup greens into slices, celery into pieces and leek into rings. Add to the broth and simmer for about 15 minutes.
- Heat the chopped meat, meatballs and dumplings in the soup. Add washed, finely chopped parsley just before consumption. Season well with salt and pepper.
- Cook the rice in salted water according to the instructions and serve separately in a bowl as an additional soup addition.
- All in all, it takes about 3 hours to prepare. I prepare the soup the night before, and then it goes well overnight. The next day, only the rice is cooked and you can feast.
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