Vegetable-Beef Soup With Tiny Dumplings(Gaisburger Marsch; Makes 4 Servings)

1. 1

   In a heavy 6-quart flame-proof casserole or soup pot, bring the beef, bones and water to a boil over high heat, skimming off the foam and scum as they rise to the surface.

2. 2

   Reduce the heat to the lowest point.

3. 3

   Add the onion pierced with cloves, bay leaf, salt and a few grindings of pepper and simmer, partially covered, for 1 1/2 hours, skimming whenever needed.

4. 4

   Then remove the onion and bay leaf.

5. 5

   Discard and transfer the bones to a plate.

6. 6

   With a small spoon or the tip of a knife, scoop out the marrow from the bones.

7. 7

   Add it to the soup and discard the bones.

8. 8

   Add the celery root, carrots, parsnips, leeks and potatoes and simmer, undisturbed, for 30 minutes or until the vegetables and meat are tender.

9. 9

   Stir the Tiny Dumplings into the simmering soup and cook for 1 or 2 minutes longer to heat through.

10. 10

    Add the parsley; taste for seasoning and serve either from a large heated tureen or in individual soup bowls.

* Per serving · 4 servings · Values may vary.