Beef Marrow Soup with Dumplings (German Markklösschensuppe)

The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavours.

2 large Kaiser or Portuguese rolls (~ 6 oz)
2½ cups breadcrumbs
½ cup fresh parsley, finely chopped
2 eggs
nutmeg, freshly grated
sea salt
black pepper, freshly ground
1¼ 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.

Make the Broth:
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.

Makes 8 servings.