Danish Vegetable Soup With Dumplings

1. 1

   Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.

2. 2

   Bring to a boil and cook until meat falls off the bone.

3. 3

   Remove the bone from the broth; remove meat from bone, chop, and return to broth.

4. 4

   Add pepper, onions, carrots and whole potatoes.

5. 5

   Bring to a boil and simmer until vegetables are tender.

6. 6

   Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan.

7. 7

   Dip a spoon in the boiling broth and cut off dough to make dumplings.

8. 8

   Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.

9. 9

   Turn dumplings and cook 5 minutes more.

10. 10

    Serve hot, garnished with fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.