Danish Vegetable Soup With Dumplings

• 1 large beef bone (such as a knuckle)
• water, to cover
• 3 teaspoons salt, divided
• 1/4 teaspoon pepper
• 3 large onions, chopped
• 4 large carrots, sliced 1/2 inch thick
• 6 -8 potatoes, whole and peeled
• 1 egg, lightly beaten
• flour
• 1/2 teaspoon baking powder
• fresh parsley, chopped

1. Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
2. Bring to a boil and cook until meat falls off the bone.
3. Remove the bone from the broth; remove meat from bone, chop, and return to broth.
4. Add pepper, onions, carrots and whole potatoes.
5. Bring to a boil and simmer until vegetables are tender.
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. Dip a spoon in the boiling broth and cut off dough to make dumplings.
8. Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
9. Turn dumplings and cook 5 minutes more.
10. Serve hot, garnished with fresh parsley.

beef bone, water, salt, pepper, onions, carrots, potatoes, egg, flour, baking powder, fresh parsley

Taken from www.food.com/recipe/danish-vegetable-soup-with-dumplings-233835 (may not work)