Beef and Dumpling Soup
Ingredients
- For the stock
- 500 grams Beef tip (veal or beef)
- 500 grams meat bone
- 1 onion
- 1 tsp peppercorns
- salt
- 1 Parsnip
- 2 carrots
- ¼ Celery root
- ½ stalk Leeks
- For the noodles
- 40 grams butter
- 1 egg
- 50 grams Semolina flour
- salt
- Nutmeg
- For the dumplings
- 50 grams beef marrow
- 1 egg
- 60 grams breadcrumbs
- 1 tsp Lemon peel
- For the pancakes
- 40 grams Pastry flour
- 1 egg
- 100 milliliters milk
- 1 tsp Lemon peel
- 1 bunch minced parsley
- 20 grams clarified butter (for baking)
- For the meatballs
- 120 grams Veal sausage
- 40 milliliters milk
- 2 Tbsps Whipped cream
- 15 grams soft butter
- 1 small egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Rinse beef and bone and pat dry. Peel onion, cut in half and place, cut-side down, in a hot pan until golden brown. Add beef to onion and pepper in a saucepan. Season with salt and pour over 2 liters (approximately 2 quarts) of water. Add bone Boil over low heat for about 2 hours. Skim off any foam that forms at the top.
Rinse and dice vegetables. Add to pot after 1 hour of cooking.
For the noodles: While the soup cooks, mix together semolina, softened butter and egg until creamy. Season with salt and nutmeg and let it rest for about 15 minutes. Shape with two wet teaspoons and boil in salted water for about 20 minutes until done.
For the dumplings: Cook the marrow over low heat, melt, pour through a sieve and whisk until foamy. Add egg and breadcrumbs and season with lemon, salt and nutmeg. Allow to rest for 30 minutes. Form small balls out of the mixture and boil in salted water about 15 minutes until done.
For the pancakes: Vigorously mix flour, egg, milk, salt, pepper and lemon peel. Add parsley and allow to rest for about 30 minutes. Melt butter in a hot pan and, one at a time, cook 3 thin pancakes. Roll up pancakes and refrigerate until firm. Remove from refrigerator and cut rolls into thin slices.
For the meatballs: Mix sausage meat with milk, cream, butter, egg and breadcrumbs to a smooth dough. Season with salt, pepper and nutmeg. Form into balls and boil in salted water for about 10 minutes until done.
To finish: Remove meat from stock and save. Pour stock through a strainer and discard solids. Rinse and julienne leeks and carrots. Bring broth to a boil, add leeks and carrots, allow to simmer for 1-2 minutes. Cut the saved meat into strips and put back into stock. Serve soup with noodles, dumplings, pancake rolls and meatballs.
