Vegetable Soup with Parsley Dumplings

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Broth

Ingredients

1-3/4 pounds stew meat

2 marrow bones, or 1 pound veal or beef stock bones

1 bunch parsley

2 carrots, chopped

2 celery stalks, chopped

6 cups cold water

1-1/2 pounds vegetables: carrots, green beans, peas, turnips, etc., diced

salt and freshly ground black pepper, to taste

Instructions

Wash the meat and bones, and place into a heavy stockpot with the bunch of parsley, carrots, celery, and cold water. Bring to a boil and simmer gently, covered, for 2 hours. Remove from heat and strain well. (Feed the meat to the dog, or chop up for hash.) Return stock to the pot and boil smartly to reduce it to 1 quart. Skim off any fat. Add the diced vegetables and cook until tender, about 20 minutes. Add salt and pepper to taste.

Dumplings

Ingredients

1 tablespoon butter

pinch of salt water

1-1/4 cups flour

1 whole egg

1 egg yolk

2 tablespoons chopped fresh parsley

Instructions

Place butter, salt, and water into a heavy 1-quart saucepan and bring to a boil. Add flour and stir with a wooden spoon until dough forms a clump. Remove from heat, cool for about 5 minutes, and beat in whole egg. Beat in yolk and chopped parsley. Wet hands and form dough into small dumplings. Add the dumplings to the simmering soup and cook for about 5 minutes, uncovered.

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