Clear Soup with Vegetables and Two Kinds of Dumplings

Ingredients

• 500 g soup meat
• 500 g beef bones
• 1 onion
• Salt
• 1 parsley root
• 2 carrots
• 200 g celeriac
• 0.5 stalk leek
• 1 tsp peppercorns
• 1 bay leaf
• 200 g fine veal mince
• 1 egg yolk
• 2 tbsp breadcrumbs
• Salt
• Pepper
• nutmeg
• 50 g beef marrow
• 1 large egg
• 60-70 g breadcrumbs
• 1 tsp organic lemon zest
• Salt
• nutmeg
• 200 g cauliflower florets
• 1 small stalk leek
• 2 carrots
• 100 g green beans
• 200 g Brussels sprouts
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the soup meat and bones. Cut the onion in half, place the cut sides in a dry pan and brown them until golden. Add the soup meat with the onion halves to a pot and cover with water. Bring to a boil and then simmer on low heat for about 2.5 hours just below boiling point, skimming off foam as needed and adding water if necessary. Wash, peel, and dice the vegetables. After roughly one hour of cooking, add peppercorns and bay leaf to the broth.

2. 2.

   For the veal meatballs mix the veal mince with egg yolk and breadcrumbs, season with salt, pepper, and nutmeg, then shape small balls with wet hands.

3. 3.

   For the marrow dumplings melt the marrow over low heat, strain through a sieve, whisk until frothy. Add the egg and breadcrumbs, season with lemon zest, salt, and nutmeg, let rest 30 minutes. Shape small balls from the mixture and simmer in lightly salted water for about 15 minutes. After five minutes add the veal dumplings and cook together until done. Drain both.

4. 4.

   Rinse cauliflower and drain. Wash and slice leek into rings. Peel carrots and dice them small. Wash green beans, trim ends, cut into thirds or halves. Wash Brussels sprouts, trim stems, cross‑cut the tops.

5. 5.

   Remove meat and bones from the soup and strain the broth through a cheesecloth. Deglaze if needed, reduce slightly, then return to pot. Add vegetables gradually, cooking until each is tender: Brussels sprouts 12 minutes, green beans 8 minutes, cauliflower 6 minutes, remaining veggies about 4 minutes. Reduce heat and do not boil.

6. 6.

   Let dumplings warm in the soup, add parsley, season to taste, and serve.