Loading Video...
Recipe courtesy of Grethe Petersen

Grethe Petersen's Chicken, Dumplings and Meatball Soup

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr 20 min (includes cooling and chilling times)
  • Active: 1 hr 10 min
  • Yield: 8 to 10 main-course servings (20 appetizer servings)
Share This Recipe


Carrots and Leeks:

Chicken Stock:




  1. For the carrots and leeks: Bring a saucepan of water to a boil and add some salt. Add the carrots to the water and simmer until tender; remove with a slotted spoon and set aside. Add the leeks to the water and simmer until tender. Drain completely. Refrigerate the leek and carrots until chilled.
  2. For the chicken stock: Place the chicken and beef bone in a 6-quart stockpot and fill with 16 cups (4 quarts) of cold water. Bring to a boil, and then simmer, skimming any foam that forms on the surface, for 15 minutes. Add the celery leaves, carrots, leeks, onions, parsley and some salt; bring back up to a boil and then simmer, covered, for 45 minutes. Strain through a fine-mesh strainer until the stock is clear. Reserve the chicken for another use and discard the vegetables.
  3. For the meatballs: Bring 8 cups (2 quarts) of salted water to a simmer in a shallow pan.
  4. Mix together the pork, veal, 1 teaspoon salt, the white pepper, egg whites and 1/4 to 1/2 cup of the chicken stock in a bowl until well combined. Using a teaspoon, scoop some of the meatball mixture out and roll off the palm of your hand into the simmering water. Dip the spoon into hot water in between each meatball so the mixture does not stick to the spoon. Drop as many meatballs into the water to form a single layer. Cook for 4 to 5 minutes, then remove with a slotted spoon and let cool. Continue with the remaining meatball mixture. Set aside to cool completely.
  5. For the dumplings: In a 2-quart Dutch oven over high heat, add the butter and 1 cup water and bring to a boil. Lower the heat and add the flour and salt. Stir together until a smooth dough forms, then remove from the pan into a bowl and let cool completely, about 30 minutes.
  6. Bring 8 cups (2 quarts) of the chicken stock to a simmer in a shallow pan. Fill a bowl with ice water and set aside.
  7. Meanwhile, in the bowl of a stand mixer fitted with a dough hook attachment, add the dough and begin kneading on low speed. Add the eggs one at a time, waiting for each one to be completely incorporated before adding the next. Take a resealable plastic bag and cut one corner off so you have a 1/2-inch opening. Fill the bag with half of the dough. While pressing the dough gently over the pot of simmering stock, begin cutting the dough as it comes out of the bag every 1 inch, using a dull knife or teaspoon dipped in the hot stock. Simmer for 4 to 5 minutes; do not let the stock boil. Using a slotted spoon, remove the dumplings from the pot and drop them immediately into the bowl of ice water to cool them down. Drain and lay out on a baking tray. Repeat this process with the remaining dough. Strain the chicken stock and reserve for another use.
  8. Bring the remaining 8 cups (2 quarts) of chicken stock and the meatballs to a boil, lower the heat and simmer until the meatballs are heated through, 5 to 6 minutes. Remove from the heat and add the dumplings and chilled diced carrots. Ladle the soup into bowls and top with a teaspoon of the chilled leeks.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.