Markklösschensuppe (Beef Marrow Dumpling Soup)

Name: Markklösschensuppe (Beef Marrow Dumpling Soup)
Ingredients: 2 large kaiser or Portuguese rolls (about 6 oz.); 2 ½ cups bread crumbs; ½ cup finely chopped parsley; 2 eggs; Freshly grated nutmeg, to taste; Kosher salt and freshly ground black pepper, to taste; 1 ¼ lb. beef marrow bones; 10 cups beef stock; 1 small carrot, peeled and julienned; 1 small leek, white and light green parts only, julienned

Markklösschensuppe (Beef Marrow Dumpling Soup) was pinched from <a href="http://www.saveur.com/article/Recipes/Markkloumlsschensuppe-Beef-Marrow-Dumpling-Soup" target="_blank">www.saveur.com.</a>

"The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors. The recipe comes from German chef Klaus Weiler. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup...."

INGREDIENTS

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2 large kaiser or Portuguese rolls (about 6 oz.)

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2 ½ cups bread crumbs

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½ cup finely chopped parsley

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2 eggs

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Freshly grated nutmeg, to taste

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Kosher salt and freshly ground black pepper, to taste

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1 ¼ lb. beef marrow bones

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10 cups beef stock

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1 small carrot, peeled and julienned

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1 small leek, white and light green parts only, julienned

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