Hearty Soup with Marrow Dumplings and Farfalle

an effort that was worth it ... and was very well received by my guests and can be warmed up very well ... first of all I put the pork comb in cold water ... it will be eaten cold on another day or used differently .. but it was nice for the broth - but you don't have to add it ..

in this water I put the kilo of marrowbone goods 11 pieces ... in addition I gave the cleaned and chopped soup greens, the bay leaves, salt, pepper, 1 tablespoon sugar, 1 tablespoon cumin .. cooked for about 20 minutes .. after this time took I removed the meat and the bones .. (meat out of the eyes-was not needed, as already mentioned.) .. the white cabbage was cut into small pieces and given broth .. it continued to simmer on a low flame .. then came the canned tomatoes .. at the same time i cooked the farfalle (butterfly noodles) aldente in another pot, then drained and set aside. the soup continued to simmer very slightly on the lowest heat.

for the dumplings I removed the pulp from the bones..mixed the same amount of water with water and stirred it until smooth..in addition I gave the fresh whole eggs and the flour.I crushed toast and crackers and added to the mass..parsley , chives and the raisins were very, very finely chopped .. also added to the mixture ... then I added salt, pepper to taste and kneaded a homogeneous dough (almost!) with my hands .. I then made the mixture rolled the same number of small dumplings.

I put 30 small dumplings in the soup pot. (. I frozen the remaining ones.) I let the soup with the farfalle and the dumplings steep for another 25 minutes on the lowest flame.

5th dumplings rise - soup ready! add the bunch of chopped parsley from the soup recipe .. the time on the stove was about 90 minutes .. except for the meat cooking - I only cooked on the low level of the electric stove-4 .. so it was not overcooked ..