Marrow Dumplings as Soup Garnish

For the marrow dumplings as a soup ingredient, first melt the bone marrow on a not too hot stove top in a small pot, then strain through a metal sieve.

Cool the marrow in a bowl and in the meantime soak the dumpling bread in lukewarm water. Once the marrow has cooled, whisk until frothy, mix well with the herbs, egg, pinch of salt and the squeezed bread cubes.

Knead the mixture with the breadcrumbs until it has the right consistency for shaping. Then, with wet hands, spoon the mixture into dumplings. Place in boiling, salted water and then let steep for about 8 minutes.

Remove with a sieve ladle and serve in hot beef broth.

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