Markklösschensuppe (Beef Marrow Dumpling Soup) Recipe

Name: Markklösschensuppe (Beef Marrow Dumpling Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 large kaiser or Portuguese rolls (about 6 oz.); 2 1&frasl;2 cups bread crumbs; 1&frasl;2 cup finely chopped parsley; 2 eggs; Freshly grated nutmeg, to taste; Kosher salt and freshly ground black pepper, to taste; 1 1&frasl;4 lb. beef marrow bones; 10 cups beef stock; 1 small carrot, peeled and julienned; 1 small leek, white and light green parts only, julienned

Ingredients

2 large kaiser or Portuguese rolls (about 6 oz.)
2 1⁄2 cups bread crumbs
1⁄2 cup finely chopped parsley
2 eggs
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
1 1⁄4 lb. beef marrow bones
10 cups beef stock
1 small carrot, peeled and julienned
1 small leek, white and light green parts only, julienned

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 8 servings

Instructions

Make the dumplings: Place rolls in a bowl and cover with warm water; let sit until soft, about 30 minutes; drain and squeeze completely dry.
Using your fingers, crumble rolls into a medium bowl. Add bread crumbs, 6 tbsp. parsley, eggs, nutmeg, and salt and pepper; set aside.
Using a small spoon or butter knife, scoop marrow from bones into a small saucepan; heat over medium heat until melted.
Pour into bowl with rolls and mix until dough forms. Shape into about thirty 1-oz. balls; set aside.
Mix stock, carrot, and leek in a 6-qt. saucepan; season with salt and pepper.
Bring to a boil over medium-high heat; reduce heat to medium, and add dumplings.
Cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.
To serve, ladle soup and dumplings into 8 serving bowls, and garnish with remaining parsley.