← All recipes

🍽️ Allgäu-style Wedding Soup with Four Different Dumplings

640 kcal · 30 min · 4 servings

Ingredients

• 500 g Tafelspitz (from veal or beef)
• 500 g meat bones
• 1 onion
• 1 tsp peppercorns
• salt
• 1 parsley root
• 2 carrots
• 0.25 celeriac
• 0.5 stalk leek
• 40 g butter
• 1 egg
• 50 g semolina
• salt
• nutmeg
• 50 g beef marrow
• 1 large egg
• 60 g breadcrumbs
• 1 tsp grated, unwaxed lemon zest
• 40 g flour
• 1 egg
• 100 ml milk
• 1 tsp grated, unwaxed lemon zest
• 1 bunch parsley (finely chopped)
• 20 g clarified butter (for baking)
• 120 g veal mince
• 40 ml milk
• 2 tbsp whipping cream
• 15 g soft butter
• 1 small egg
• 2 tbsp breadcrumbs
• salt
• pepper (from the mill)
• nutmeg
• 1 stalk leek
• 2 carrots

Instructions

1. 1. Thoroughly rinse the soup meat and bones under running water.
2. 2. Halve the onion and place it cut-side down in a dry, hot pan.
3. 3. Fry the onion until golden brown and caramelized.
4. 4. Place the meat, the fried onion, pepper, and salt into a large pot.
5. 5. Pour in 2 liters of water and bring the mixture to a boil.
6. 6. Reduce the heat to low and let the soup simmer gently for about 2 hours.
7. 7. Regularly skim off the foam that rises to the surface at the beginning of the cooking time.
8. 8. Clean the vegetables and cut them into small pieces.
9. 9. Add the chopped vegetables to the broth after half the cooking time (i.e., after approx. 1 hour).
10. 10. Beat the soft butter and the egg until creamy in a bowl.
11. 11. Slowly pour the semolina into the butter-egg mixture while stirring constantly.
12. 12. Season the dough with salt and nutmeg.
13. 13. Let the semolina dumpling dough rest for about 15 minutes.
14. 14. Wet two teaspoons with water.
15. 15. Use the wet spoons to form small dumplings from the dough.
16. 16. Cook the dumplings in lightly boiling salted water for approx. 20 minutes.
17. 17. Melt the marrow (bone marrow) over low heat in a pot.
18. 18. Pour the melted marrow through a fine sieve into a bowl.
19. 19. Whisk the marrow until frothy with a whisk.
20. 20. Add the egg and the breadcrumbs and mix everything well.
21. 21. Season the marrow dumpling mixture with lemon juice, salt, and nutmeg.
22. 22. Let the marrow dumpling mixture rest for 30 minutes.
23. 23. Form small balls from the marrow dumpling mixture.
24. 24. Cook the marrow dumplings in lightly boiling salted water for about 15 minutes.
25. 25. Beat the flour, egg, milk, salt, pepper, and lemon zest vigorously together.
26. 26. Stir the chopped parsley into the pancake batter.
27. 27. Let the pancake batter swell for approx. 30 minutes.
28. 28. Fry three thin pancakes in a pan with butter.
29. 29. Roll the finished pancakes individually and let them cool down.
30. 30. Cut thin slices from the rolled-up pancakes.
31. 31. Mix the veal mince with milk, cream, butter, egg, and breadcrumbs to form a smooth dough.
32. 32. Season the veal dumpling mixture with salt, pepper, and nutmeg.
33. 33. Form small dumplings from the veal dumpling mixture.
34. 34. Cook the veal dumplings in lightly boiling salted water for about 10 minutes.
35. 35. Remove the cooked meat from the broth and set it aside.
36. 36. Pour the broth through a fine cloth to filter it clearly.
37. 37. Reduce the filtered broth slightly and season to taste.
38. 38. Clean the leek and carrots and peel them if necessary.
39. 39. Cut the vegetables into thin strips (julienne).
40. 40. Bring the finished soup back to a boil.
41. 41. Add the vegetable julienne to the soup and let it simmer for 1-2 minutes.
42. 42. Cut half of the removed meat into thin strips.
43. 43. Add the meat strips to the soup and warm them through briefly.
44. 44. Serve the soup in pre-warmed bowls.
45. 45. Add the cooked dumplings, small dumplings, and pancake slices to the bowls.

Nutrition per serving

• kcal: 640
• Protein: 30 g · Fett/Fat: 44 g · Carbs: 31 g