Beef Consommé with Marrow Dumplings

Broth:

1. Clean a bunch of soup greens and roughly dice. Halve the onion. Wash the meat and bones and pat dry. Heat oil or clarified butter and fry meat and meat bones in it. Take it out briefly and then fry the vegetables and onion with the skin on. Put everything together, then add the spices and pour in 1 to 1½ liters of water. Bring to the boil and skim off the foam. Let simmer for about 2 hours in a pot that has not been tightly closed.
2. Strain the soup and simmer the broth for another 20 minutes. Chop fresh soup vegetables of your choice and cook with them. Possibly adding soup noodles.

Bone marrow dumplings:

1. Loosen marrow from the bone. Heat in a pan and let it melt. Pass the liquid through a fine sieve and squeeze out. Then place the collected marrow in a bowl.
2. Soak the rolls in warm water and squeeze them out well. Add to the pulp, as well as 1 egg, finely chopped parsley and breadcrumbs until a firmer, doughy consistency is achieved. It is important: freshly grate the nutmeg so that everything is covered a little, add salt and pepper. Knead everything and shape into small dumplings. Just let them steep in the broth, do not bring them to the boil, otherwise they will fall apart.