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1
For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
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2
Strain-cool-strain again-to get a clear consomme.
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3
Measure 2 quarts and freeze the rest.
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4
For part 2 combine all ingredients in a food processor and puree until very smooth.
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5
Turn out into a medium bowl, cover and let stand 1 hour.
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6
With a teaspoon and your hand form 40 small, oval meatballs.
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7
Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
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8
Repeat until all of the meatballs are cooked.
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9
Set aside.
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10
For part 3 take the butter, water and salt, put into a pot and bring to a boil.
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11
Add the flour and stir vigorously.
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12
When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
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13
Add eggs one at a time stirring very well after each addition.
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14
Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
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15
Remove and drain.
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16
Set aside.
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17
For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
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18
Return to a boil, reduce and simmer until meatballs and dumplings are heated through.
