German Wedding Soup
- 600 grams Beef (beef)
- 500 grams meat bone
- 1 onion
- 1 teaspoon peppercorns
- 1 Parsnip
- 2 carrots
- ¼ Celery root
- 1 small Leek
Rinse stew meat and bone. Peel and cut onion in half and cook, cut side down, in a dry pot until flesh is golden brown. Brown stew meat with the onion and pepper in the pot, add bone, salt and 2 liters (approximately 1/2 gallon) of water. Boil over low heat for about 1 1/2 hours. Skim off any foam that forms.
Rinse and dice vegetables. Add soup after 45 minutes of cooking.
Remove stew meat from soup and set aside. Pour the soup through a strainer lined with cheesecloth and discard solids. Boil once more and season with salt and pepper.
For the noodles: Beat softened butter with egg until creamy. Slowly add flour and season with salt and nutmeg. Allow dough to rest for about 15 minutes. Shape with two wet teaspoons and boil in salted water for 20 minutes.
For the dumplings: Heat marrow over low heat, melt, pour through a sieve and whisk until foamy. Add egg and breadcrumbs and season with lemon, salt and nutmeg. Let rest 30 minutes. Form mixture into small balls and cook in boiling salted water for about 15 minutes until done.
For the pancakes: Vigorously mix flour, egg, milk, salt, pepper and lemon zest. Stir in parsley and let sit for about 30 minutes. Heat butter in a pan and add one-third of the batter. Flip when golden brown on one side and remove when fully cooked. Repeat twice. roll up each pancake and refrigerate. thinly slice each pancake.
Pour soup over noodles, dumplings and pancake slices placed in a bowl. Serve immediately.