Hochzeitssuppe (German Wedding Soup) With Dumplings

• 500 g beef
• 1 None onion, peeled and quartered
• 1 None tomato, cross carved into the skin
• 1 None leek, sliced
• 200 g celeriac, peeled and chopped
• 1/2 tsp salt
• 6 None black peppercorns
• 500 g carrots, peeled and cut into diagonal chunks
• 4 None eggs
• 375 ml semi-skimmed milk
• None None Grated nutmeg
• 50 g butter
• 125 g plain flour
• 30 g fresh flat-leaf parsley, finely chopped
• 500 g asparagus, woody ends snapped off, cut into diagonal slices
• 400 g frozen peas, thawed

1. Place the beef, onion, tomato, leek, celeriac, salt, peppercorns, 1/2 lb carrots and 8 1/2 cups water in a pot. Bring to a boil and simmer over a medium heat for 2 hours.
2. To make the egg custard, grease a small baking dish. In a bowl, beat 2 eggs and 1/2 cup milk together. Season with salt and a pinch of nutmeg. Pour into the dish then place in a hot water bath for 30 mins, undisturbed. Once set, turn the egg custard out of the dish and cut into small cubes.
3. To make the dumplings, melt the butter in a saucepan, add 1 cup milk and bring to a boil. Add the flour all at once and stir with a wooden spoon until the dough pulls away from the sides of the pan. Remove from the heat, allow to cool for 5 mins, then beat in 2 eggs one at a time. Using your fingers, mix in half the parsley, then form into 16 dumplings.
4. To finish, remove the beef from the stock and dice. Pour the stock through a strainer. Discard the vegetables and return the stock to the pan. Bring to a boil, add the dumplings, asparagus and remaining carrots and cook for 5 mins. Add the egg cubes to the soup along with the peas and beef and cook for 5 mins. Sprinkle with the remaining parsley.

beef, onion, tomato, celeriac, salt, black peppercorns, eggs, milk, nutmeg, butter, flour, parsley, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/16322 (may not work)