Clear Broth with Julienne and Dumplings

Ingredients

• 100 g beef marrow
• 2 Eggs
• 150 g breadcrumbs
• 2 tbsp freshly chopped parsley
• 1 tsp grated unprocessed lemon zest
• nutmeg
• 500 g soup meat
• 500 g meat bones
• 1 onion
• Salt
• 2 parsley roots
• 3 Carrots
• 0.5 knollensellerie
• 1 stalk leek
• 1 tsp peppercorns
• 1 bay leaf

Instructions

1. 1.

   Rinse the soup meat and bones. Halve the onion, place the cut sides in a dry pan and brown until golden. Add the soup meat with the onion halves to a pot, cover with water, bring to a boil, then simmer gently for about 2-2.5 hours just below boiling.

2. 2.

   Skim off foam at the start and add water if needed.

3. 3.

   Wash and clean half of the vegetables, peel and dice. After about an hour of cooking, add peppercorns and bay leaf to the broth.

4. 4.

   For the dumplings, melt the marrow over low heat, strain through a sieve, then whisk with a fork until frothy. Add eggs, breadcrumbs, parsley, lemon zest, salt, and nutmeg. Let rest 30 minutes. Form balls from the mixture and cook in lightly boiling salted water for about 15 minutes, then drain.

5. 5.

   Wash, clean, peel if necessary, and cut remaining vegetables into thin long strips.

6. 6.

   Remove meat and bones from the soup, strain broth through a cheesecloth. Deglaze if needed, reduce slightly, and season to taste.

7. 7.

   Serve the vegetables with dumplings on plates, pour hot broth over them, and serve the meat separately.