Or... chicken soup with bone marrow dumplings.
Did you get caught in the incredible rain outside today? It is totally chicken soup weather! You may remember my "chicken soup with semolina dumplings" post, and indeed it was delicious, but this version is the one we eat most often at home. The marrow dumplings are ordinary German bread dumplings, with melted beef marrow as the delicious binding agent. (I daresay it's better than butter - a big call, I know!)
Beef marrow bones are pretty cheap, but not available everywhere, so it makes sense to buy a lot when you see them, dig the delicious marrow out of the bones and stash them in the freezer. I think I have 2 mini zip-lock bags full at the moment! (We make this soup all the time).
This is an original recipe - not my original recipe, I must add - it was handed down from a German grandma who never writes her recipes down. As it's an original, unpublished recipe, I'd normally publish it in full, including weights and measurements, but it's really not that kind of dish. You just have to go by feel.
First, you make a mixture of breadcrumbs, a few spoons of flour, an egg, salt, pepper, nutmeg, chopped chives and parsley.
Then, you soak a white bread roll in water for a few minutes until softened. Then, squeeze out the excess water and add the squishy wet bread roll to the mixture. (Same technique as the Frikadellen!)
Heating the marrow in a pan until it melts like oil. Let it cool slightly before adding it to the previous mixture.
Stir it all together until amalgamated. If the mixture is very wet, add more breadcrumbs to help it hold its shape. (Apparently if you add too much it makes the final dumplings tough, so go easy!)
Now comes the fun part - shape it into little balls (heh). I suggest wearing gloves because the mixture is sticky!
Then it's just a matter of dropping them into boiling soup and letting them cook through. They'll be ready when they float to the surface, usually 1-2 minutes depending on the size. If you want to test (and I always want to test, hehe), then cut one open. It should look like, well, a dumpling! But for those of you not familiar with German dumplings, they should look fluffy on the inside, like dense bread.
Then you can turn off the heat, and start slurping! I love these dumplings! They have a delicious salty tang from the marrow, perked up by the fresh herbs. Perfect for colder weather, or when you need a comforting little boost to get you through the week.
Did you get caught in the incredible rain outside today? It is totally chicken soup weather! You may remember my "chicken soup with semolina dumplings" post, and indeed it was delicious, but this version is the one we eat most often at home. The marrow dumplings are ordinary German bread dumplings, with melted beef marrow as the delicious binding agent. (I daresay it's better than butter - a big call, I know!)
Beef marrow bones are pretty cheap, but not available everywhere, so it makes sense to buy a lot when you see them, dig the delicious marrow out of the bones and stash them in the freezer. I think I have 2 mini zip-lock bags full at the moment! (We make this soup all the time).
This is an original recipe - not my original recipe, I must add - it was handed down from a German grandma who never writes her recipes down. As it's an original, unpublished recipe, I'd normally publish it in full, including weights and measurements, but it's really not that kind of dish. You just have to go by feel.
First, you make a mixture of breadcrumbs, a few spoons of flour, an egg, salt, pepper, nutmeg, chopped chives and parsley.
Then, you soak a white bread roll in water for a few minutes until softened. Then, squeeze out the excess water and add the squishy wet bread roll to the mixture. (Same technique as the Frikadellen!)
Heating the marrow in a pan until it melts like oil. Let it cool slightly before adding it to the previous mixture.
Stir it all together until amalgamated. If the mixture is very wet, add more breadcrumbs to help it hold its shape. (Apparently if you add too much it makes the final dumplings tough, so go easy!)
Now comes the fun part - shape it into little balls (heh). I suggest wearing gloves because the mixture is sticky!
Then it's just a matter of dropping them into boiling soup and letting them cook through. They'll be ready when they float to the surface, usually 1-2 minutes depending on the size. If you want to test (and I always want to test, hehe), then cut one open. It should look like, well, a dumpling! But for those of you not familiar with German dumplings, they should look fluffy on the inside, like dense bread.
Then you can turn off the heat, and start slurping! I love these dumplings! They have a delicious salty tang from the marrow, perked up by the fresh herbs. Perfect for colder weather, or when you need a comforting little boost to get you through the week.
Did you get caught in the incredible rain outside today? It is totally chicken soup weather! You may remember my "chicken soup with semolina dumplings" post, and indeed it was delicious, but this version is the one we eat most often at home. The marrow dumplings are ordinary German bread dumplings, with melted beef marrow as the delicious binding agent. (I daresay it's better than butter - a big call, I know!)
Beef marrow bones are pretty cheap, but not available everywhere, so it makes sense to buy a lot when you see them, dig the delicious marrow out of the bones and stash them in the freezer. I think I have 2 mini zip-lock bags full at the moment! (We make this soup all the time).
This is an original recipe - not my original recipe, I must add - it was handed down from a German grandma who never writes her recipes down. As it's an original, unpublished recipe, I'd normally publish it in full, including weights and measurements, but it's really not that kind of dish. You just have to go by feel.
First, you make a mixture of breadcrumbs, a few spoons of flour, an egg, salt, pepper, nutmeg, chopped chives and parsley.
Then, you soak a white bread roll in water for a few minutes until softened. Then, squeeze out the excess water and add the squishy wet bread roll to the mixture. (Same technique as the Frikadellen!)
Heating the marrow in a pan until it melts like oil. Let it cool slightly before adding it to the previous mixture.
Stir it all together until amalgamated. If the mixture is very wet, add more breadcrumbs to help it hold its shape. (Apparently if you add too much it makes the final dumplings tough, so go easy!)
Now comes the fun part - shape it into little balls (heh). I suggest wearing gloves because the mixture is sticky!
Then it's just a matter of dropping them into boiling soup and letting them cook through. They'll be ready when they float to the surface, usually 1-2 minutes depending on the size. If you want to test (and I always want to test, hehe), then cut one open. It should look like, well, a dumpling! But for those of you not familiar with German dumplings, they should look fluffy on the inside, like dense bread.
Then you can turn off the heat, and start slurping! I love these dumplings! They have a delicious salty tang from the marrow, perked up by the fresh herbs. Perfect for colder weather, or when you need a comforting little boost to get you through the week.
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