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.
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