in Soup Recipes

marrow dumplings

updated

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Ingredients for 4 servings:

  • 40 g beef marrow
  • 1 egg(s)
  • ½ tsp, leveled salt
  • ¼ tsp, sautéed nutmeg, freshly grated
  • 2 dashes of Maggi
  • 1 tbsp parsley, chopped
  • 40 g breadcrumbs

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

Melt the beef marrow in a pan over low heat and then let it cool slightly. Beat the egg with salt, nutmeg, Maggi, and parsley until frothy. Add the cooled, sieved marrow and mix thoroughly. Then stir in the breadcrumbs. Let the mixture swell for about 30 minutes, then form into small dumplings. Add these to the boiling soup and let it simmer for another 5-8 minutes over low heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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