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Vegetable Soup with Homemade Bone Marrow Dumplings

A hearty German vegetable soup featuring rich bone marrow dumplings. Perfect for a comforting family meal any time of the year!
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Main Course, Soup
Cuisine: German
Keyword: Bone Marrow Dumplings, German Soup, Vegetable Soup
Servings: 6 servings
Calories: 350kcal

Equipment

  • Large Soup Pot
  • Mixing bowls
  • Knife

Ingredients

Vegetable Soup

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots peeled and sliced
  • 2 stalks celery chopped
  • 1 leek leek white and light green parts sliced
  • 2 medium potatoes peeled and diced
  • 8 cups vegetable or beef broth
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Bone Marrow Dumplings

  • 4 oz beef bone marrow softened at room temperature
  • 1 egg lightly beaten
  • 1 cup breadcrumbs
  • 1 tbsp fresh parsley finely chopped
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Prepare the Bone Marrow Dumplings: In a mixing bowl, mash the softened bone marrow until smooth. Add the beaten egg, breadcrumbs, chopped parsley, ground nutmeg, salt, and pepper. Mix thoroughly until a dough-like consistency forms. If too soft, add more breadcrumbs. Refrigerate the mixture for 30 minutes.
    4 oz beef bone marrow, 1 egg, 1 cup breadcrumbs, 1 tbsp fresh parsley, 1/4 tsp ground nutmeg, Salt and freshly ground black pepper
  • Shape the Dumplings: With damp hands, form small dumplings about 1 inch (2.5 cm) in diameter. Place them on a plate and keep refrigerated until ready to use.
  • Start the Soup: In a large soup pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
    2 tbsp olive oil, 1 large onion, 2 cloves garlic
  • Add Vegetables: Stir in carrots, celery, leek, and potatoes. Cook for 5-7 minutes, stirring occasionally.
    2 medium carrots, 2 stalks celery, 1 leek leek, 2 medium potatoes
  • Add Broth and Simmer: Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat to low and let the soup simmer for 20 minutes or until vegetables are tender.
    8 cups vegetable or beef broth, 1 bay leaf
  • Add Dumplings to the Soup: Gently add the bone marrow dumplings to the simmering soup. Cook for an additional 15 minutes. The dumplings will rise to the surface when cooked.
  • Season and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy hot.
    Salt and freshly ground black pepper, 2 tbsp fresh parsley

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat.
  • Variations: Add other vegetables like zucchini or green beans. For a richer flavor, use beef broth instead of vegetable broth.
  • Tip: Ensure the dumplings are firm before adding to the soup to prevent them from falling apart.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7000IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg