Marrow Dumplings in Bouillon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 rolls, dry
- 1 beef marrow bone, large
- 1 onion (s), very finely chopped
- 1 bunch parsley, finely chopped
- 2 egg (s)
- salt
- pepper
- nutmeg
- Breadcrumbs, as needed
- 1 ½ liter beef broth (best homemade)
Print Recipe
Pin Recipe Instructions
- Soak and squeeze the rolls. Scrape the marrow out of the bone and leave it in a pan. Add the omitted fat to the rolls, being careful not to add any solid ingredients. Add parsley, onion and eggs and knead well. If the mixture is too loose, add some breadcrumbs until the dough rolls well. Season well with salt, pepper and nutmeg (should be a little seasoned) and form walnut-sized dumplings with wet hands. Let these simmer in the simmering beef stock for about 5 minutes.
- Tip (vegetarian option): If you don`t want to use beef pulp, you can also prepare the dumplings with 2 - 3 tablespoons of melted butter or margarine and let them steep in a vegetable stock.
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