1) Simmer the meat in the water with salt and pepper until tender, about 60-90 minutes. Remove from the stock and slice across the grain. Moisten with stock.
2) Cook the vegetables in the stock until tender, 8-10 minutes.
3) Make small meatballs with a teaspoon. Simmer in the stock together with the vegetables about 5 minutes.
4) Dumplings:
5) Bring the cream and sugar to a boil.
6) Add flour, stirring until the mixture forms a ball.
7) Remove from the heat and beat in the eggs one at a time. Season with nutmeg.
8) Make small dumplings and simmer in the stock together with the vegetables and meatballs about 5 minutes.
9) Serve the soup with the vegetables, meatballs and dumplings.
10) Arrange the meat on a platter and serve with boiled potatoes and flatbread.
Enjoy!
