Beef Marrow Dumpling Soup

Name: Beef Marrow Dumpling Soup
Yield: Serves 8
Ingredients: 6 oz. kaiser rolls (about 2); 6 tbsp. finely chopped fresh flat-leaf parsley, plus more to garnish; 2 eggs, lightly beaten; 2½ cups bread crumbs; Kosher salt and freshly ground black pepper, to taste; ¼ tsp. freshly grated nutmeg; 1¼ lb. beef marrow bones; 1 small carrot, julienned; 10 cups beef stock; 1 small leek, white part only, julienned and rinsed; Warm water, as needed

Preparation info

Serves
8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

These dumplings have a surprising meatiness. The secret ingredient: bone marrow. Clear beef broth, along with julienned carrots and leeks, offers a clean foil to the richness of the marrow dumplings in this simple yet satisfying soup.

Ingredients

For the Dumplings

6 oz. kaiser rolls (about 2)
Warm water, as needed
2½ cups

Main course
Soup

Method

Make the dumplings: Place rolls in a bowl and cover with warm water. Let sit until soft, about 30 minutes, then drain and squeeze completely dry. Using your fingers, crumble rolls into a medium bowl. Add bread crumbs, parsley, the eggs, nutmeg, salt, and pepper and set aside. Using a small spoon or butter knife, scoop marrow from bones into a small saucepan and melt over