Beef and Dumpling Soup

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.