Markklößchensuppe — marrow dumpling broth
Small marrow, bread and egg-yolk dumplings poached in beef broth.
Active time35 min
Cooking20 min
Total1 h 45 minResting : 45 min
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Ingredients
- 100 ml whole milk
- 2 egg
- 120 g raw beef marrow without bones
- 1000 ml ready-to-use beef stock
- 1 pinch of ground nutmeg — optional
- 1 pinch of ground pepper — optional
- 1 pinch of fine salt — optional
- 75 g dry white breadcrumbs
- 2 day-old white bread roll
Preparation
Dice the marrow and melt gently in a small skillet. Strain through a fine sieve into a bowl and cool until creamy again. Meanwhile dice the rolls, warm the milk and pour over the bread. Leave to soak for 15 min.
100 ml whole milk120 g raw beef marrow without bones2 day-old white bread roll- knife
- chopping board
- nonstick frying pan
- sieve
- mixing bowl
- saucepan
Beat the cooled marrow with an electric mixer until fluffy. Squeeze excess milk from the bread and add it. Crack the eggs and separate the yolks from the whites. Mix in the yolks, breadcrumbs and optional seasonings until smooth. Cover and refrigerate for 30 min.
2 egg1 pinch of ground nutmeg — optional1 pinch of ground pepper — optional1 pinch of fine salt — optional75 g dry white breadcrumbs- mixing bowl
- electric hand mixer with beaters
- food wrap
Heat the stock in a saucepan to just below boiling. With damp hands, form small, evenly sized dumplings. Lower gently into the broth and poach for about 10 min without vigorous boiling until they float and are cooked through. Divide the broth and dumplings among bowls.
1000 ml ready-to-use beef stock- saucepan
- slotted spoon
- ladle
- mixing bowl
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration