This is a universal recipe for the soup I grew up on, I have always preferred it with dumplings than with noodles (unless they are homemade)
Since I poisoned myself yesterday, I have no idea how and where, today I like nothing but a plate of hot soup, mom's soup indeed.
Ingredients:
2 carrots
1/2 celery root
1/2 parsnip root
1 onion
piece of chicken meat (I used chicken back)
salt, pepper
For dumplings:
1 egg
1 spoon lard
6 tablespoons wheat grits
salt, pepper, parsley leaf
Pour water into the pot and let it warm up.
Add the meat, peel the onion, and add the whole head into the pot (if you want the onion to stay after cooking, you can cut it, I take it out after because I only need the flavors)
Chop the carrot, parsnips, and celery, but do not add it while the meat and onions are still cooking.
Dumplings ... a few days ago I saw great dumplings recipe at @marianomariano, I tried the same ones to make a couple of times in the sweet version, but I never "stabbed" the right measure, or they were too soft and falling apart or they were too hard.
That's why these are a safe zone for me.
I'm not sure if there is a substitute you could use instead of lard.
Mash the lard with a fork, add salt and pepper.
Add the egg and combine everything.
Gradually add a tablespoon of grits and stir until you get a compact mixture.
Chop the parsley and add to the mixture, combine everything, and set aside to stand until the soup is cooked.
The mixture should be neither too thin nor too hard, as long as it does not fall off the spoon.
Remove the onion and meat from the pan, add the chopped vegetables and spices. Take the meat off the bones and add it back.
When the vegetables are cooked, add the dumplings, use a spoon to shape the size you want.
Literally, dip the teaspoon into the soup and the mixture will slide on its own (if there is nothing left on the teaspoon, you have guessed the measure for the dumplings that will later melt while you eat them)
Dumplings, when cooked, begin to rise to the surface.
An overview.
Whoever is for it, bring the plate!
Bon appetit, guys! 🍴
Your dumplings are really cool! Don't think I have seen this version yet. We have similar ones that we drop in a soup (in Poland), but they are made just from flour and egg and the dough is like a thick pancake batter. Then you pour small portions into the soup or use some kitchen tool with large holes to pour it though it.
The ones that mrianomariano did are different and there is a trick to them :)
When you have the potatoes mashed (cooled and leveled) you divide it into 4 equal portions, take 1/4 out and fill that hole with potato starch. Then you put back the part you took and mix all together. I normally do not add egg, but add some extra black pepper. This way it doesn't matter how many potatoes you have - the proportions are always the same.
Then you form the little balls and boil.
These are our let's say traditional ones made especially for soup.
Thank you for revealing me a top-secret 🧐, we also have a similar version with potatoes, but usually they are made as a dessert and rolled in breadcrumbs, stuffed with plums or jam, and nowadays they actually become a trend around here stuffed with "name it" what you want.
Written and saved, I'll give it try definitely, cause - dough fan in any form. :D