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

• 1 lb. boneless beef chuck, cut into 1-inch cubes
• 1 lb. beef marrow bones, sawed, not chopped, into 1-inch pieces
• 2 qt. cold water
• 1 large onion, peeled and pierced with 2 whole cloves
• 1 bay leaf
• 1 tsp. salt
• freshly ground black pepper
• 1 c. celery root, peeled and diced
• 1/2 c. carrots, scraped and diced
• 1/2 c. parsnips, scraped and diced
• 1 c. coarsely diced leeks, including 2-inches of green top
• 2 1/2 c. potatoes, diced
• 1 recipe Tiny Dumplings
• 1 Tbsp. finely chopped parsley

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. Reduce the heat to the lowest point.
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. Then remove the onion and bay leaf.
5. Discard and transfer the bones to a plate.
6. With a small spoon or the tip of a knife, scoop out the marrow from the bones.
7. Add it to the soup and discard the bones.
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. Stir the Tiny Dumplings into the simmering soup and cook for 1 or 2 minutes longer to heat through.
10. Add the parsley; taste for seasoning and serve either from a large heated tureen or in individual soup bowls.

boneless beef chuck, beef marrow bones, cold water, onion, bay leaf, salt, freshly ground black pepper, celery root, carrots, parsnips, leeks, potatoes, recipe, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725349 (may not work)