John Myers
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Hearty Soup with Marrow Dumplings and Farfalle
The perfect hearty soup with marrow dumplings and farfalle recipe with a picture and simple step-by-step instructions.
for the soup
- 1 kg Beef marrow bone
- 1 kg Pig’S comb
- 4 l Water
- 2 bunch Soup green
- 500 gr White cabbage
- 1 bunch Parsely
- 2 cans Strained tomatoes or tomato pieces
- 200 gr Farfalle
- Spices: salt, pepper, 3 bay leaves, sugar, cumin, to taste
for the dumplings
- 300 gr The marrow from The bones makes about 300gr
- 300 ml Water
- 3 slices Crispbread
- 3 slices Toast
- 3 el Flour
- 3 Eggs
- 3 el Chopped parsley
- 3 el Chives chopped
- 2 el Raisins finely chopped
- Spices :: salt, pepper to taste
- 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 ..
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