Danish Soup



Broth:



Boil a stewing hen, with beef bones, until all of the good is out of it.
Boil with parsnips, carrots, salt and pepper. Skim off foam and some of the
oil.



Meatballs:



Beat lean ground beef with water over the course of a day. Boil a pot of
water, make meat balls and drop in, they will rise to the top when they are
done. If you feel it is necessary, add salt and pepper to the water.



Boula:



½ C butter

1 C water

1 C flour

4 eggs



Melt butter in water, when boiling add flour, take off heat and stir. Add 4
eggs, 1 at a time and mix well after each. Once thickened, drop small,
rolled spoonfuls into boiling water, they will float when done. Nutmeg can
be added to the boula.



White rice:



Follow directions for cooking, let cool in a bowl.



Serving directions:



Plain white rice, meat balls, boula and chicken should all be displayed on
the table in different bowls. Each person is served a bowl of HOT broth,
with carrots and parsnips, and each person then adds their desired
quantities of each ingredient. The broth should be served hot enough that
it will heat the other ingredients back up as they are served.