1. For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours. 2. Strain-cool-strain again-to get a clear consomme. 3. Measure 2 quarts and freeze the rest. 4. For part 2 combine all ingredients in a food processor and puree until very smooth. 5. Turn out into a medium bowl, cover and let stand 1 hour. 6. With a teaspoon and your hand form 40 small, oval meatballs. 7. Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain. 8. Repeat until all of the meatballs are cooked. 9. Set aside. 10. For part 3 take the butter, water and salt, put into a pot and bring to a boil. 11. Add the flour and stir vigorously. 12. When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min. 13. Add eggs one at a time stirring very well after each addition. 14. Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min. 15. Remove and drain. 16. Set aside. 17. For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings. 18. Return to a boil, reduce and simmer until meatballs and dumplings are heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
