Danish Chicken Soup

A great meal this time of the year!

1 1/2 kg soup hen
2 L cold water
3 carrots
1 bunch green onions
2 beef soup bones
10ml (1tbsp) salt
1 celery stalk

Meatballs for soup:
250g ground lean beef
75 ml (5tbsp) flour
2 tsp salt
1 onion, finely grated
250g ground lean pork
2 eggs
2 tsp pepper
200ml water

Dumplings:
250 ml butter
1 tsp salt
7 eggs
400 ml flour
500 ml boiling water

Place hen and soup bones in a large pot of cold water; bring to a boil and skim off foam.  Add salt and vegetables.  Let boil about 2 to 2 1/2 hours.  Remove hen and bones; strain soup.  To serve, add cooked, diced carrots and celery, meatballs and dumplings.  Add salt to taste.

Meatballs for Soup:  Grind meat 3 or 4 times with onion.  In large mixing bowl, combine meat, flour, eggs, salt, pepper and water.  Drop by teaspoon into lightly salted boiling water.  Boil gently for 3 to 5 minutes.  Remove and strain.  Serve in soup.

Dumplings:  Melt butter; add flour.  Add boiling water, a little at a time, to make a very thick paste.  Bring to a boil.  Remove from heat and let cool.  Add salt and eggs, one at a time.  Using a teaspoon drop into lightly salted very hot water, not boiling.  After 5 minutes, remove to a bowl of cold water; drain.  Remember do not let the dumplings boil.