Danish Soup with Meatballs and Flour Dumplings

Place the chicken thighs in a pot, cover with water, bring to a boil, and skim off the foam. Add the onion, carrot, celery root, bay leaf, black peppercorns, and salt; simmer covered for 75 minutes.

Remove the chicken and strain the broth. Take the meat off the bones and cut into small pieces; slice the carrot and celery root from the broth.

For the meatballs, combine the pork-and-veal mince, egg, wheat flour, milk, finely grated onion, salt, and black pepper. Stir with a spoon for 2–3 minutes until the mixture becomes sticky.

Bring the broth to a gentle simmer. Using two teaspoons dipped in water, shape small meatballs, drop them into the broth, and cook for 8–10 minutes; the meatballs are done when they float and turn firm.

For the flour dumplings, cream the softened butter with salt, mix in the egg, then add the wheat flour and water to form a thick, sticky batter. Using a teaspoon dipped in water, drop small portions into a separate pot of boiling salted water; cook for 5–6 minutes, then 2 more minutes after they float, and remove.

Return the chicken, carrot, and celery root to the broth, add the leek, and heat through for 5 minutes. Add the meatballs and flour dumplings, heat for another 2 minutes, and remove from the heat.

Ladle the soup into bowls and sprinkle with finely chopped parsley; serve hot.