Beef soup with marrow dumplings

broth
2 beef marrow bones
1 slice of soup meat
3 stalks celery (or heart with leaves), 1 onion, whole and unpeeled cut in half, 4 carrots, halved
salt, pepper, parsley, bay leave
water
dumplings:
140 g plain bread crumbs
2 oz melted bone marrow
2 eggs
ground nutmeg, salt
soup:
strained and degreased broth
1cup sliced carrots
1 cup sliced celery
1 cup sliced mushrooms
4 oz soup pasta (such as stars or alphabet)

Prepare broth the night before to allow for the broth to chill so most of the grease solidifies and can be removed.

Scrape bone marrow from bones and reserve in refridgerator. Put bones, meat, and remaining broth ingredients in a large stock pot. Salt well, cover with plenty of cold water. Bring to a boil, reduce to a simmer and let cook for several hours. Strain, set aside meat and dispose of remaining solids and bones. Chill broth overnight and remove solid fat from top.
For dumplings: melt bone marrow over low heat. Add strained marrow to breadcrumbs. Season with salt and fresh nutmeg. Add eggs and knead together. Add a few Tbsp broth of a bit more moister is needed. Shape in to 24 balls.
Bring broth to a simmer. Add sliced veggies and cook for about 20 minutes. Add noodles and dumplings, cook until noodles are tender and dumplings cooked through, 20-30 minutes.
Divide into soup bowls with 3 dumplings each.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user COREBEENA.