MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Markklosschensuppe (Beef Marrow Dumpling Soup)
 Categories: Beef, Breads, Vegetables, Herbs
      Yield: 8 servings
 
      2 lg Kaiser or Portuguese rolls
  2 1/2 c  Bread crumbs
    1/2 c  Parsley; fine chopped
      2 lg Eggs
           Nutmeg; fresh grated
           Salt & fresh ground pepper
  1 1/4 lb Beef marrow bones
     10 c  Beef stock
      1 sm Carrot; peeled, julienned
      1 sm Leek; white/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 tb 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.
  
  Recipe FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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