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🍲 Hearty Beef Broth with Marrow Meatballs

246 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 3 bay leaves
• salt
• 700 g beef (soup meat)
• 500 g bones (from beef)
• 2 bunch soup vegetables
• 0.5 bunch parsley
• 1 tbsp butter
• 80 g beef marrow (order from the butcher)
• 2 eggs
• 50 g whole wheat breadcrumbs
• pepper
• nutmeg

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Roast the onion halves in a hot pan without oil over medium heat for 5 to 8 minutes until golden brown.
3. 3. Place the roasted onion, bay leaves, and one teaspoon of salt into a large pot.
4. 4. Add the beef and soup bones.
5. 5. Pour in three liters of water and bring the mixture to a boil.
6. 6. Reduce the heat and let the soup simmer on low heat for 2 to 3 hours.
7. 7. Regularly skim off the foam that rises to the surface.
8. 8. Wash the soup vegetables, remove the tough stems, and chop them into small pieces.
9. 9. Add the prepared soup vegetables to the broth and let them cook along with it.
10. 10. Wash the parsley and shake it dry.
11. 11. Finely chop the parsley leaves.
12. 12. Sauté the chopped parsley with the butter in a pan for a short time.
13. 13. Remove the pan from the heat.
14. 14. Place the parsley mixture into a sieve and let it drain.
15. 15. Catch the drained parsley fat in a small bowl.
16. 16. Take the marrow out of the bones and add it to the drained fat.
17. 17. Add the eggs and stir everything until smooth.
18. 18. Fold the breadcrumbs into the mixture.
19. 19. Season the mixture with salt, pepper, and freshly grated nutmeg.
20. 20. Wet your hands with water.
21. 21. Shape the mixture into small balls.
22. 22. Let the meatballs rest in a cool place, but not in the refrigerator.
23. 23. Remove the cooked meat from the soup.
24. 24. Slice the meat into thin slices.
25. 25. Then cut the meat slices into thin strips.
26. 26. Strain the soup through a fine sieve into a clean pot.
27. 27. Reheat the clear broth.
28. 28. Season the broth strongly and adjust the spices to taste.
29. 29. Add the marrow meatballs to the hot broth, which is no longer boiling vigorously.
30. 30. Let the meatballs cook through for about 10 minutes.
31. 31. Distribute the meatballs into the soup bowls.
32. 32. Sprinkle the finished soup with fresh herbs and serve.

Nutrition per serving

• kcal: 246
• Protein: 29 g · Fett/Fat: 9 g · Carbs: 12 g