Vegetable Soup with Marrow Dumplings
For the broth, place meat and whole, unpeeled onion in 1.2 liters (approximately 5 cups) cold salted water and simmer about 2 hours.
Rinse carrot, leek and celery. Peel carrot and cut into strips. Trim celery and leek and cut diagonally into pieces.
For the dumplings, remove marrow from bones and mince. Rinse parsley, shake dry and chop finely. Remove crusts from bread and finely dice bread slices. Mix marrow, parsley, bread cubes and eggs, season with salt and pepper and mix into a dough.
Strain broth through a sieve and season with salt and pepper. Save meat for another use. Return broth to pot and stir in carrot, celery and leek.
With wet hands, from dumpling dough into 2-3 cm (approximately 3/4 to 1 inch) dumplings. Add dumplings to broth and simmer about 15 minutes.
Serve soup in warmed bowls and garnish with parsley.