Marrow dumplings in broth

Ingredients for 6 servings:

• 2 rolls, dry
• 1 large beef marrow bone
• 1 onion(s), very finely chopped
• 1 bunch parsley, finely chopped
• 2 eggs
• salt and pepper
• nutmeg
• Breadcrumbs, as needed
• 1 ½ liters beef broth (preferably homemade)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Soak the rolls and squeeze out any excess fat. Scrape the marrow from the bones and melt it in a pan. Add the rendered fat to the rolls, making sure that no solids get mixed in. Add the parsley, onion, and eggs and knead well. If the mixture is too loose, add a little breadcrumbs until the dough is easy to roll out. Season well with salt, pepper, and nutmeg (it should be a little spicy), and with wet hands, form walnut-sized dumplings. Let them simmer in the gently simmering beef broth for about 5 minutes. Tip (vegetarian version): If you don’t want to use beef marrow, you can also make the dumplings with 2-3 tablespoons of melted butter or margarine and let them simmer in vegetable broth.