Beef and Dumpling Soup Recipe

• For Soup:
• 1 1/2 lbs Beef Chuck (with bones)
• 1 Onion (peeled)
• 1 Carrot (peeled and sliced)
• 1 Turnip (small)
• 1 tsp Spices (whole)
• 1 tsp Marjoram (dried)
• 1 tbsp Parsley (chopped)
• 1 Bay leaf
• 6 cups Water
• 1 tsp Salt
• For Dumplings:
• 5 Potatoes
• 1 Egg
• 1/4 cup Broth
• 1/2 cup Flour
• Salt to taste

• Keep the meat in a deep bottomed vessel or pot with cold water. Boil the meat and remove the froth as it rises to the top.
• Add onion, all spices, bay leaf, turnip, carrot, marjoram and salt. Cover and let it simmer for 1 1/2 hours.
• Next add the peeled potatoes without chopping them. Simmer until cooked. Remove from the broth and cool it.
• Now mash the potatoes with the fork and add 1/4 cooking broth, flour, egg and salt. Blend them well.
• When the meat becomes tender remove from the broth and cool it.
• Take a rounded tablespoon of dough and release it in the broth, dipping the spoon in the broth between each dumpling. If the dumplings break, add a little more flour to the dough to make it firm. Simmer it for 5-10 minutes.
• Remove the bones and fat from the meat. Cut them into bite size chunks, and add to the soup. Add salt to taste.
• Garnish it with chopped parsley.