🍝 Hearty Beef Soup with Noodles and Marrow Dumplings

Name: Hearty Beef Soup with Noodles and Marrow Dumplings
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g soup meat; 500 g meat bones; 1 onion; salt; 1 parsley root; 2 carrots; 200 g celeriac; 0.5 stalk leek; 1 tsp peppercorns; 1 bay leaf; 3 eggs; 50 ml milk; salt; butter (for the mold); 50 g beef marrow; 1 large egg; 60 g breadcrumbs; 1 pinch grated, unwaxed lemon zest; salt; nutmeg; 100 g shell pasta; salt; 150 g small broccoli florets; 2 tbsp freshly chopped herbs (e.g. chives and parsley)

609 kcal · 30 min · 4 servings

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Ingredients

500 g soup meat
500 g meat bones
1 onion
salt
1 parsley root
2 carrots
200 g celeriac
0.5 stalk leek
1 tsp peppercorns
1 bay leaf
3 eggs
50 ml milk
salt
butter (for the mold)
50 g beef marrow
1 large egg
60 g breadcrumbs
1 pinch grated, unwaxed lemon zest
salt
nutmeg
100 g shell pasta
salt
150 g small broccoli florets
2 tbsp freshly chopped herbs (e.g. chives and parsley)

Instructions

1. Rinse the soup meat and bones under running water.
2. Halve the onions and place them cut-side down in a dry, hot pan.
3. Toast the onions until golden brown.
4. Place the meat and the toasted onion halves into a large pot.
5. Cover everything with water.
6. Bring the broth to a boil.
7. Reduce the heat to low and let the soup simmer gently for about 2 to 2.5 hours without boiling vigorously.
8. Skim off the foam rising to the surface at the beginning of the cooking time.
9. Add more water if necessary to maintain the volume.
10. Wash, clean, and peel the vegetables as needed.
11. Cut the vegetables into small cubes.
12. Add the vegetables to the broth after about one hour of cooking time.
13. Add the peppercorns and the bay leaf to the soup.
14. Whisk the eggs with the milk and a pinch of salt.
15. Grease a small mold with butter.
16. Pour the egg mixture into the prepared mold.
17. Cover the mold with aluminum foil.
18. Place the mold in a water bath that is almost boiling.
19. Steam the egg pudding for about 25 minutes until the mixture is firm.
20. Remove the egg pudding from the mold and turn it out onto a cutting board.
21. Cut the cooled egg pudding into small cubes.
22. Melt the marrow at low heat in a pot.
23. Strain the melted marrow through a fine sieve.
24. Whisk the marrow until foamy with a whisk.
25. Add the egg and the breadcrumbs to the marrow mixture.
26. Season the mixture with lemon juice, salt, and nutmeg.
27. Let the marrow dumpling mixture rest for 30 minutes.
28. Form small balls from the mixture.
29. Cook the balls in lightly boiling salted water for about 15 minutes.
30. Drain the cooked marrow dumplings.
31. Cook the noodles in salted water al dente (firm to the bite).
32. Rinse the noodles with cold water and let them drain.
33. Cook the cauliflower in salted water for 4 to 5 minutes.
34. Rinse the cauliflower with cold water and let it drain.
35. Remove the meat and bones from the finished soup.
36. Strain the broth through a fine cloth to clarify it.
37. Defat the broth by removing the floating fat.
38. Reduce the broth by boiling it down if necessary to concentrate it.
39. Season the broth with salt and pepper to taste.
40. Cut the cooked meat into thin strips.
41. Distribute the noodles, meat, marrow dumplings, and vegetables onto the soup bowls.
42. Pour the hot broth over the ingredients.
43. Sprinkle the finished soup with fresh herbs and serve immediately.

Nutrition per serving

kcal: 609
Protein: 41 g · Fett/Fat: 32 g · Carbs: 39 g