March 23, 2011

Bone Marrow Dumpling Soup

I always love it when my mother-in-law makes bone marrow dumpling soup.  I guess I'm not the only one, my husband and his sister told me they used to fight over who was served the most dumplings after counting them floating in the broth when they were younger.  I had to learn how to make these.  Here's the secret family recipe, you'll see the hand's of Francine and Madame Sutter. 
You'll need:
The marrow of 5 beef bones
3 shallots
tiny bit of nutmeg
pinch of salt
lil' pepper
one egg
4-5 tablespoons of all-purpose flour 
3-4 tablespoons of dried, fine breadcrumbs
Tablespoon or so of chopped fresh parsley (we didn't have any)
Here's what to do:
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Remove the marrow from the bones
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Incorporate three shallots, minced finely (here with the aid of a Moulinex.) 
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add the salt and pepper
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touch of nutmeg
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in goes the egg
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Now, mash it all up with a fork.
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Add the flour and breadcrumbs.
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Adjust the amount of flour and breadcrumbs, a lot depends on the amount of marrow in the bones, size of egg.  Mix until it's consistent and firm.  
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Once rollable, take a handful and roll it out onto some breadcrumbs.
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Form a snake and cut little two centimeter morsels.
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Roll between palms until mini balls are formed.
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Put in lightly boiling water or broth or soup for 8-10 minutes, until they float to the top. 
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They plump out and get so delicious.  Enjoy!

3 comments:

  1. Yes! Thank you for the recipe! Such a wonderful tutorial, too. Did you cook this batch of dumplings on broth? If so, what kind?

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  2. Thanks Luke! The dumplings were cooked in water, then added to the broth of a pot au feu. I asked Madame Sutter why we just didn't plop the balls into the pot au feu as it was cooking, but she she said it already contained fatty meat, if we added the dumplings, the dish would become just too greasy. We had a lot of fun making these together! I hope to do more generational tutorials!

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  3. Wonderful! Thanks for the clarification, Eva.

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