Pea Soup with Dumplings

For the soup, peel 1 onion, cut in half and brown the cut surfaces in a large pot. Place the stew meat and soup bone in the pot and fill with cold water, so that everything is covered. Bring to a boil. Reduce the heat and simmer for about 2 1/2 hours. Skim any foam that forms on the surface of the soup. If necessary, add additional water. Rinse and peel 2 carrots, the celery, and remaining onion and cut into chunks. After about 1 1/2 hours of cooking, add the vegetables to the broth. Add peppercorns, juniper berries (crush with the back of a knife before adding), bay leaf, and herb stems.

For the dumplings, melt the butter in a small saucepan and let it cool again. Mix until creamy with a pinch of salt and nutmeg. Stir in 1 egg and the semolina, add the second egg and stir until smooth. Cover the dough and let it rest for at least 30 minutes.

Rinse and trim the leek and cut into rings. Rinse the peas and drain. Peel the remaining carrots and cut into slices.

Bring salted water to a boil in a large pot. Using 2 teaspoons, form the semolina mixture into dumplings and gently drop into the water. Reduce the heat and let the semolina dumplings cook for about 10 minutes. (Check for doneness). Remove from the water with a slotted spoon.

Remove the meat and the bone from the broth, set aside and pour the broth through a fine sieve. Measure approximately 1 liter and bring to a boil again in a pot. Add the carrots, peas, and the leek, season with salt and pepper and cook for about 5 minutes. Meanwhile, cut the meat and the bacon into pieces. Add both to the soup, add the parsley and season again before serving.