German Bone Marrow Dumpling Soup
German bone marrow dumpling soup turns simple beef marrow into tender, rich dumplings floating in clear beef broth with sweet carrots, leek, and celery.
Why You’ll Love This Recipe
- Deep, savory flavor: Beef marrow gives the dumplings a rich taste that melts into the broth.
- Tender dumpling texture: Breadcrumbs and egg keep the dumplings soft, light, and satisfying.
- Simple pantry ingredients: You only need basic vegetables, broth, breadcrumbs, and seasoning.
- Comforting and budget friendly: Marrow bones often cost less than prime cuts, but they bring big flavor.
Fabian’s Budget Tip: Ask your butcher for marrow bones or soup bones instead of packaged marrow. They often cost less, and you can use the bones to strengthen the broth before making the dumplings.
Ingredients (Serves 4)
- 8 oz beef marrow (225 g), softened and scraped from the bones
- 3/4 cup plain breadcrumbs (75 g)
- 1 large egg (50 g)
- 2 tablespoons finely chopped fresh parsley (8 g), plus more for serving if you like
- 1/4 teaspoon ground nutmeg (0.5 g)
- 3/4 teaspoon fine salt (4 g), divided
- 1/2 teaspoon black pepper (1 g), divided
- 6 cups beef broth (1.4 liters)
- 2 medium carrots (250 g), peeled and sliced
- 1 medium leek (150 g), cleaned well and sliced
- 2 celery stalks (120 g), sliced
Step-by-Step Instructions
1. Prepare the Marrow
Place the softened beef marrow in a mixing bowl. If it still feels firm, warm it gently in a small pan for a few seconds, just until glossy and soft. Do not let it brown. The marrow should mash easily with a fork.
2. Mix the Dumpling Dough
Add the breadcrumbs, egg, parsley, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the marrow. Mix with a fork until the dough looks moist and holds together. It should smell rich, buttery, and lightly warm from the nutmeg.
3. Shape the Dumplings
Wet your hands with cold water. Roll the mixture into about 20 small dumplings, each about 1 inch (2.5 cm) wide. If the mixture sticks too much, let it rest for 5 minutes so the breadcrumbs can absorb the moisture.
4. Simmer the Vegetables
Pour the beef broth into a large pot and bring it to a gentle simmer. Add the carrots, leek, celery, remaining salt, and remaining black pepper. Simmer for 8 to 10 minutes, until the vegetables start to soften and the broth smells sweet and savory.
5. Cook the Dumplings Gently
Lower the heat so the broth barely bubbles. Slide the dumplings into the pot one at a time. Cook for 8 to 10 minutes, until they feel firm and hold their shape. Avoid a hard boil, because strong bubbles can break the dumplings apart.
6. Serve Hot
Ladle the hot broth, vegetables, and marrow dumplings into warm bowls. Add extra parsley if you like. Serve right away while the dumplings are tender and the broth is steaming.
Expert Troubleshooting & FAQs
Why are my marrow dumplings falling apart?
The mixture may be too wet, or the broth may be boiling too hard. Add 1 to 2 tablespoons more breadcrumbs, rest the dough for 5 minutes, and cook the dumplings in a gentle simmer.
Can I use store bought beef broth?
Yes. Use the best broth you can afford. If it tastes weak, simmer it with the vegetables for a few extra minutes before adding the dumplings. Taste before adding more salt.
Can I make the dumplings ahead of time?
Yes. Shape the dumplings, place them on a plate, cover them, and chill for up to 1 day. Add them straight to the simmering broth when you are ready to cook.
How do I know the dumplings are cooked?
They should feel firm, look set, and hold together when lifted with a spoon. If you cut one open, the center should look moist but not raw or loose.
Can I use roasted marrow?
Yes, if it is soft and not heavily browned. Roasted marrow tastes deeper and more intense. You may need a little extra breadcrumb if the mixture feels oily.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on broth, marrow amount, and dumpling size.
- Calories: 360
- Protein: 16 g
- Carbs: 24 g
- Fats: 23 g
German Bone Marrow Dumpling Soup
Ingredients
- 8 oz beef marrow (225 g), softened and scraped from the bones
- 3/4 cup plain breadcrumbs (75 g)
- 1 large egg (50 g)
- 2 tablespoons finely chopped fresh parsley (8 g), plus more for serving if you like
- 1/4 teaspoon ground nutmeg (0.5 g)
- 3/4 teaspoon fine salt (4 g), divided
- 1/2 teaspoon black pepper (1 g), divided
- 6 cups beef broth (1.4 liters)
- 2 medium carrots (250 g), peeled and sliced
- 1 medium leek (150 g), cleaned well and sliced
- 2 celery stalks (120 g), sliced
Instructions
- 1. Prepare the Marrow. Place the softened beef marrow in a mixing bowl. If it still feels firm, warm it gently in a small pan for a few seconds, just until glossy and soft. Do not let it brown. The marrow should mash easily with a fork.
- 2. Mix the Dumpling Dough. Add the breadcrumbs, egg, parsley, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the marrow. Mix with a fork until the dough looks moist and holds together. It should smell rich, buttery, and lightly warm from the nutmeg.
- 3. Shape the Dumplings. Wet your hands with cold water. Roll the mixture into about 20 small dumplings, each about 1 inch (2.5 cm) wide. If the mixture sticks too much, let it rest for 5 minutes so the breadcrumbs can absorb the moisture.
- 4. Simmer the Vegetables. Pour the beef broth into a large pot and bring it to a gentle simmer. Add the carrots, leek, celery, remaining salt, and remaining black pepper. Simmer for 8 to 10 minutes, until the vegetables start to soften and the broth smells sweet and savory.
- 5. Cook the Dumplings Gently. Lower the heat so the broth barely bubbles. Slide the dumplings into the pot one at a time. Cook for 8 to 10 minutes, until they feel firm and hold their shape. Avoid a hard boil, because strong bubbles can break the dumplings apart.
- 6. Serve Hot. Ladle the hot broth, vegetables, and marrow dumplings into warm bowls. Add extra parsley if you like. Serve right away while the dumplings are tender and the broth is steaming.
