Vegetable Soup with Parsley Dumplings



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


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.



4 to 6 servings

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How much water for the

How much water for the parsley dumplings? Thanks!