The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors. The recipe comes from German chef Klaus Weiler. This recipe first appeared in our November 2011 issue along with Beth Kracklauer’s story The Art of Soup.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 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
- 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.