Beef Broth with Meatball Dumplings

Ingredients

• 2 kg beef for cooking (e.g., boiled steak)
• 1 kg soup bones
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 tsp black peppercorns
• 0.25 celery
• 1 stalk leeks
• 5 carrots
• 2 kohlrabi
• 1 onion
• 2 fine raw pork sausages
• 100 g noodle pasta (band noodles)
• Chives

Instructions

1. 1.

   Add soup bones to a pot, cover with water, bring to a boil once, then strain the bones into a sieve and rinse thoroughly.

2. 2.

   Wash one carrot, half of the leeks, and half of the celery; roughly chop them and add to the large pot with the soup bones. Add 3 l water, 1 tsp salt, herbs, and pepper, bring to a boil once. Wash the beef and add it to the bones, reduce heat, and simmer for about 2 hours, skimming foam at the start.

3. 3.

   Peel celery, carrots, onion, and kohlrabi; clean remaining leeks.

4. 4.

   Cut all vegetables except leeks into cubes; slice leeks into rings.

5. 5.

   Remove the meat from the bones, discard the bones, strain the broth, and return it with the meat to the pot.

6. 6.

   Add the prepared vegetables to the meat and simmer uncovered for about 1 hour. The meat is done when a fork can easily pierce it.

7. 7.

   Take the meat out of the broth, cut across the grain into finger‑thick slices, cube them; use the rest elsewhere.

8. 8.

   Cook the noodle pasta in salted water according to package instructions. In another pot with boiling salted water press the sausage into small dumplings and simmer for 15 minutes. Taste the boiled steak broth again, fill soup bowls with the vegetables, add the meat cubes, place the dumplings on top, sprinkle some noodles over the bowls, and garnish with chives before serving.