Beef soup with marrow dumplings à la Hildegard

Ingredients for 4 servings:

• 1 kg beef soup meat (e.g. breast)
• 1 bunch of soup vegetables
• 4 marrow bones
• 2 bones (rose bones)
• 2 ½ liters of water, cold
• 2 garlic cloves
• 1 onion(s)
• 2 rolls, stale
• 1 egg(s)
• salt and pepper
• nutmeg
• Parsley
• 250 g flour (green spelt flour)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with green spelt flour

Scrape out the marrow bones. Place the meat, vegetables, quartered onion, crushed garlic, and bones in a very large pot with water. Add salt and simmer for 1.5-2 hours. In the meantime, soak the bread rolls and drain the marrow. Squeeze the water out of the bread rolls and pour the drained marrow through a sieve into the meatballs. Add an egg and the chopped parsley, season with pepper, salt, and nutmeg, and knead into a dough. Let it rest in a cool place for about 1 hour. Form the dough into small dumplings. After sufficient cooking time, remove the vegetables, bones, and meat from the broth. In a deep bowl, combine the spelt flour with 1-2 ladles of broth to form a runny dough until no lumps remain. Stir this dough into the soup. Bring to a boil briefly, then add the marrow dumplings to the soup and let it simmer for a few minutes. Season with pepper, salt, nutmeg, and chopped parsley and serve. The meat can be served as a main course with horseradish and boiled potatoes.