Traditional marrow dumpling soup

Ingredients for 4 servings:

• 500 g beef brisket or beef broth
• 2 thick marrow bones
• 1 bunch of soup vegetables (leek, celery, carrot, parsley root)
• 1 ½ liters of water
• ½ roll, old
• 1 egg(s)
• 40 g breadcrumbs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 1 bunch of parsley
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Bastianese marrow dumpling soup

First, start with the broth. To do this, remove the marrow from the marrow bones and store them in a small pot. Then, wash and roughly chop the soup vegetables. Add the meat, marrow bones, and prepared soup vegetables to 1.5 liters of cold water, cover, and simmer over low heat for about 2 hours. Then, remove the meat and bones, strain the liquid, and season the broth with salt, pepper, and nutmeg. You can either add the diced meat to the soup as an additional garnish or use it for another dish. Finely chop the previously removed bone marrow and melt it in the pot. Then, let the melted marrow cool slightly. In the meantime, soak half of the bread roll in water and squeeze it dry. Mix the soft bread roll, the egg, the breadcrumbs, and a small portion of the parsley and chives with the rendered beef marrow. Season the mixture with a little nutmeg. Now form a test dumpling and add it to the boiling broth. If it’s successful, form the remaining dumplings and let them simmer in the broth for about 10 minutes. If the test dumpling overcooks, add a little more flour to the batter. Finally, garnish the soup with some parsley and chives.