marrow dumpling soup

Ingredients for 6 servings:

• 1 kg beef soup meat
• 5 large carrots
• 2 stalk(s) leeks
• ½ celery root
• 1 cup peas
• 3 m.-sized onion(s)
• 3 tomatoes
• 3 bay leaves
• 4 carnations
• 3 liters of water
• 400 g flour (Weckmehl)
• 4 beef marrow bones
• 1 bunch of parsley
• 1 small egg(s)
• 1 small roll
• Water for soaking
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Peel and halve 3 carrots. Trim and quarter 1 leek. Trim and roughly chop the celery. Peel and halve the onions, and peel the tomatoes. Place everything in a pressure cooker along with the cloves, bay leaves, broth, and about 2-3 liters of water and cook for about 35 minutes. In a regular pot, cook for about 1.5-2 hours, until the broth is tender. After the cooking time, remove the meat and vegetables from the broth, trim the fat from the meat, and cut into small cubes. Peel and dice the other two carrots, trim the leek, and cut into strips. For the dumplings, soak the bread roll in water. When it’s soft, squeeze out the excess water and place it in a bowl with 400g of flour, 1 egg, 1 chopped bunch of parsley, salt, pepper, and a pinch of nutmeg. Knead lightly. Now press the marrow from the bones into a small pan, heat gently, and let it melt. Once it’s completely melted, scoop out the solid pieces and slowly knead the marrow into the breadcrumb mixture. Form the mixture into small balls (about the size of a €1 coin). Bring the meat broth to a boil and season with salt and pepper. Then add the chopped vegetables, peas, and broth, and bring to a boil briefly. Add the dumplings and simmer for about 6-8 minutes.