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Delicate Bone Marrow Dumpling Soup For Nourishing Comfort

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Embark on a culinary adventure that defies expectations and elevates traditional comfort food to new heights—introducing Bone Marrow Dumpling Soup: a sumptuous fusion where rustic charm meets refined elegance. 

 Bone Marrow Dumpling Soup

Imagine succulent, marrow-infused dumplings swimming in a harmonious broth teeming with the richness of herbs and the depth of slow-cooked bones.

This isn’t just a meal; it’s an experience, an homage to the time-honored techniques of our ancestors, rendered with contemporary flair.

Ideal for cold nights or culinary exploration, this soup transcends the boundaries of typical dining. An intricate balance of flavors and textures awaits, providing a luxurious twist to an age-old classic. Discover the sublime, one spoonful at a time.

What Is Bone Marrow Dumpling Soup?

Bone Marrow Dumpling Soup is a culinary delight that marries the richness of bone marrow with the comfort of dumplings. This gourmet dish features dumplings infused with marrow, offering a succulent and meaty bite. 

These dumplings float in a well-balanced broth made from slow-cooked bones, aromatic herbs, and finely selected spices.

The result is a luxurious yet deeply comforting soup that teems with layered flavors and textures. 

Perfect for special occasions or a cozy night in, this soup reimagines traditional favorites profoundly sophisticatedly.

History Of Bone Marrow Dumpling Soup

The history of Bone Marrow Dumpling Soup is a tapestry woven from various culinary traditions. While bone broths have been a staple in cuisines around the world, from the Jewish “schtetls” to Asian hearths, the marrow has long been considered a delicacy. 

Dumplings, too, have a global lineage, from Central European “Knödel” to Chinese “Jiaozi.” This modern dish merges these ancient food traditions, creating a fusion where each element enhances the other. 

It’s a testament to culinary evolution, turning age-old practices into a contemporary gourmet experience.

Interesting Facts About The Bone Marrow Dumpling Soup

  • Nutrient-Rich: Bone marrow is packed with vitamins, minerals, and essential fatty acids, making the soup delicious and nutritious.
  • Global Fusion: The dish combines elements from various cuisines, like the European tradition of dumplings and the Asian mastery of bone broths.
  • Slow-Cooked Elegance: The broth typically requires hours of simmering, extracting flavors and nutrients from the bones for a complex taste.
  • Versatility: While the classic recipe calls for beef marrow and bones, variations include using chicken, pork, or even fish.
  • Sophisticated Comfort: Despite its gourmet status, the soup maintains the comforting qualities of traditional bone broth and dumplings.

What Makes The Bone Marrow Dumpling Soup Special? 

  • Unique Fusion: Marrying the richness of bone marrow with the comforting softness of dumplings makes this dish stand out in the culinary world.
  • Flavor Complexity: The depth of the broth, combined with the succulent marrow-infused dumplings, offers a layered taste experience.
  • Nutritional Benefits: Packed with essential nutrients from bone marrow, the soup offers a healthful indulgence.
  • Culinary Craftsmanship: Preparing this soup is a test of kitchen skill, from slow-cooking the broth to infusing marrow into the dumplings.
  • Seasonal Versatility: Adapt the recipe with seasonal herbs and vegetables for a continually evolving dish.

Ingredient List 

IngredientQuantity
Homemade beef stock2 quarts
MarrowbonesReserving the bones
Eggs2
Finely chopped fresh parsley1 teaspoon
Freshly grated nutmegPinch
Sea salt and freshly ground black pepperTo taste
Sourdough breadcrumbs1 to 2 cups

Ingredient Tips

  • Beef Stock: Opt for a homemade version for better control over flavor and quality. Organic, grass-fed bones offer superior taste and nutritional benefits.
  • Marrow bones: Reserve these after making the stock; their marrow will be used in the dumplings for a rich, meaty flavor.
  • Eggs: Use fresh, organic eggs for the best consistency and flavor in your dumplings.
  • Parsley: Always use fresh parsley, which offers a brighter flavor and better color than its dried counterpart.
  • Nutmeg: A little goes a long way; freshly grated nutmeg provides a depth of flavor that pre-ground versions can’t match.

Can You Vary The Recipe With Other Ingredients?

  • Keto: Replace breadcrumbs with almond flour and use a low-carb thickener like xanthan gum for the broth.
  • Paleo: Opt for grain-free, paleo-friendly flours like cassava or coconut flour for the dumplings. Ensure your beef stock is free from additives.
  • Gluten-Free: Utilize gluten-free breadcrumbs or a mix of rice flour and cornstarch for the dumplings. Verify that the beef stock is gluten-free.
  • Whole30: Use Whole30-compliant beef stock and almond flour for the dumplings, omitting dairy and any non-compliant seasoning.
  • Vegetarian: Use a hearty vegetable stock and create dumplings with a plant-based alternative like mushroom stem or jackfruit marrow.
  • Vegan: Along with vegetable stock, create vegan dumplings using plant-based marrow substitutes and a flaxseed ‘egg’ as a binder.
 Bone Marrow Dumpling Soup

Recipe Directions

  • Preparation: Scoop out marrow from cooked bones and mash. Mix with eggs, parsley, nutmeg, salt, pepper, and breadcrumbs.
  • Test Dumpling: Form a ¾-inch ball and drop it into simmering stock to test consistency.
  • Adjustments: Add more breadcrumbs if the dumpling is too soft.
  • Final Cooking: Drop remaining dumplings into simmering stock and cook through.
  • Serving: Ladle into bowls and serve hot.

Variations, Add-Ons, And Toppings

Variations

  • Spice Level: For those who like it spicy, add a pinch of red pepper flakes or a dollop of sriracha.
  • Herbs: Try incorporating different herbs like rosemary or thyme for a unique flavor profile.

Add-Ons

  • Vegetables: Sauteed mushrooms, spinach, or kale can be added for an extra layer of texture and nutrition.
  • Proteins: Shredded chicken or slices of grilled steak can turn the soup into a hearty main course.

Toppings

  • Cheese: A sprinkle of grated Parmesan or Pecorino can add a savory touch.
  • Fresh Herbs: Chopped chives or a sprig of parsley add color and freshness.

Scaling The Recipe 

Scaling Up

  • Broth: Increase the volume of beef stock proportionally. If you double the servings, double the amount of stock.
  • Ingredients: Double or triple the quantity of marrow, eggs, and seasonings.
  • Dumplings: Prepare and test one dumpling first to ensure the mixture holds well.
  • Cooking Time: May require a longer simmer to cook all dumplings. Make sure your pot is large enough.

Scaling Down

  • Broth: Simply halve the amount of stock.
  • Ingredients: Reduce the number of eggs, marrow, and other ingredients accordingly.
  • Dumplings: Make smaller-sized dumplings to avoid wasting ingredients.
  • Adjustments: You may need to adjust seasoning and cooking times slightly.

What Is Used For Garnishing? 

  • Fresh Herbs: A sprig of parsley or chopped chives brings a pop of color and a burst of freshness.
  • Grated Cheese: A light dusting of Parmesan or Pecorino Romano lends a salty, umami touch.
  • Cracked Pepper: A few twists of freshly cracked black pepper can add a subtle spice and visual appeal.
  • Zest: Lemon or orange zest can brighten up the flavors with a citrusy note.
  • Microgreens: These miniature leaves provide a sophisticated touch, elevating the dish’s presentation.

Can I Make Bone Marrow Dumpling Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Prepare the beef stock and marrow in advance. Place the stock in the slow cooker and let it warm. Add pre-made dumplings, setting the cooker on low for 2-3 hours. This low-and-slow method enhances the flavors but doesn’t always suit the quick-cooking nature of dumplings, so monitor their texture.

Instant Pot

  • Use the sauté function to warm the stock. Add pre-made dumplings and seal the lid. Cook on manual high pressure for about 5 minutes, followed by a quick release. The Instant Pot version speeds up the process while retaining the soup’s rich flavors.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • Convenient and quick, store-bought broth is a great time-saver. However, commercial options can be high in sodium and may lack the depth of flavor found in homemade versions. Look for organic, low-sodium options if you go this route.

Homemade Broth

  • Making your own broth allows you complete control over the flavor profile, quality of ingredients, and sodium levels. It’s more time-consuming but can produce a richer, more nuanced soup, especially if you include marrow bones.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The  Broth?

Meat

  • Chicken, turkey, or pork can replace beef to create a different broth base. Each will bring its own unique flavor profile to the soup.

Fish

  • For a lighter version, consider a fish broth. Stick to fatty, flavorful fish like salmon or cod for richer flavor.

Pasta

  • Adding small pasta shapes like orzo or ditalini can make the soup more filling. Be mindful of cooking times to avoid mushy pasta.

Vegetables

  • A vegetable-based broth with added vegetables like mushrooms, kale, or spinach can make the soup vegan or vegetarian-friendly, while still offering a hearty texture and rich taste.

Success Tips-Tips And Tricks For Making The Recipe 

Prepping Tips

  • Quality Bones: Choose high-quality, organic bones for better flavor and nutritional value.
  • Roasting: Roast the bones at 400°F for 30-40 minutes before simmering to enhance flavor and color.
  • Aromatics: Include onions, carrots, and celery. Toasting these lightly in a pan before adding can improve the broth’s complexity.

Cooking Time Tips

  • Low and Slow: A slow simmer extracts flavors better than a rolling boil. Aim for at least 4-6 hours for meat broths.
  • Skimming: Periodically skim off the impurities and fat that float to the top for a clearer broth.
  • Straining: Use a fine-mesh sieve or cheesecloth for a cleaner, purer liquid.

Nutritional Values 

This homemade beef broth offers a myriad of nutritional benefits. Rich in essential minerals like calcium and magnesium, it also provides collagen and amino acids like glycine.

It’s not just a flavor powerhouse, but also a boon for joint and gut health.

What Are Total Calories In The  Broth?

homemade beef broth made with marrow bones could range from 50-80 calories per cup depending on the fat content.

Dietary Restrictions For The Bone Marrow Dumpling Soup 

  • Gluten: Traditional recipes include breadcrumbs, which contain gluten.
  • Meat-based: The broth and bone marrow make it non-vegetarian and non-vegan.
  • Eggs are used in the dumplings, making them unsuitable for those with egg allergies or certain dietary restrictions.
  • High Sodium: Homemade or store-bought beef stock could be high in sodium.
  • Dairy-Free: The basic recipe is generally dairy-free, but watch garnishes like cheese.

 Health Benefits Of The Bone Marrow Dumpling Soup

  • Nutrient-Rich: Beef marrow is packed with essential nutrients like Vitamin B12, zinc, and iron.
  • Collagen and Gelatin: Homemade beef broth is rich in collagen and gelatin, beneficial for joint and skin health.
  • High Protein: The soup is a good source of protein, essential for muscle maintenance and repair.
  • Immune Boosting: The broth, mainly when homemade, can contain minerals and amino acids like cysteine, which may help improve immune function.
  • Digestive Health: Bone broth is believed to be good for gut health, thanks to its gelatin content.

Nutrition Table 

 Bone Marrow Dumpling Soup

How Can I Make Bone Marrow Dumpling Soup Lower In Sodium?

  • Homemade Broth: Opt for homemade beef stock and limit the addition of salt. This gives you total control over sodium levels.
  • Low-Sodium Store-Bought Broth: If you must use store-bought, choose a low-sodium or unsalted version.
  • Spices and Herbs: Increase the use of herbs like parsley, rosemary, and thyme or spices like paprika and nutmeg to enhance flavor without salt.
  • Salt Substitute: Consider potassium chloride as a salt alternative, but consult a healthcare provider first if you have kidney issues.
  • Taste As You Go: Add minimal salt and flavor, and adjust as needed.

How Can I Make Bone Marrow Dumpling Soup Lower In Sugar? 

  • Check the Broth: If using store-bought broth, ensure it’s free from added sugars or sweeteners.
  • Avoid Processed Seasonings: Pre-made seasoning mixes can contain sugar; opt for individual herbs and spices instead.
  • Natural Flavorings: Utilize garlic, onion, and fresh herbs to amplify flavors without the need for sugar.
  • Homemade is Best: Making your own broth ensures you control all the ingredients, including sugar levels.
  • Read Labels: If incorporating any packaged items, like tomato paste or sauces, read the labels carefully to avoid hidden sugars.
 Bone Marrow Dumpling Soup

How To Serve Bone Marrow Dumpling Soup In The Best Way?

  • Temperature: Ensure the soup is served hot but not boiling to appreciate its rich flavors and textures best.
  • Bowl Choice: Opt for a deep, wide bowl to comfortably hold both the dumplings and broth, making it easier to enjoy each spoonful.
  • Garnish: A sprinkle of freshly chopped parsley, a drizzle of high-quality olive oil, or even a dash of freshly grated Parmesan can enhance both presentation and taste.
  • Bread Pairing: For dipping, consider serving the soup with a slice of crusty sourdough bread.
  • Pre-portion Dumplings: Before serving, make sure each bowl receives an even number of dumplings, ensuring that every guest gets their fair share.

Perfect Side Dishes To Complement The Bone Marrow Dumpling Soup

  • Crusty Bread: A loaf of freshly baked sourdough or French baguette is perfect for soaking up the rich broth.
  • Green Salad: A crisp green salad with a light vinaigrette can balance the soup’s richness.
  • Roasted Vegetables: Offer a contrast in texture with sides like roasted Brussels sprouts or asparagus.
  • Cheese Platter: A selection of mild cheeses can complement the deep, savory flavors of the soup.
  • White Wine: A glass of chilled white wine like Sauvignon Blanc can cut through the richness and cleanse the palate.
 Bone Marrow Dumpling Soup

How Long Can We Store The Broth?

  • Refrigeration: In an airtight container, the broth can last for up to 3-4 days in the refrigerator.
  • Freezing: For longer-term storage, consider freezing the broth. Use freezer-safe containers, leaving some space at the top for expansion, and it can last up to 6 months.
  • Reheating: Always reheat the broth to a simmer to ensure it reaches a safe temperature, and consume it promptly.
  • Signs of Spoilage: Discard the broth if it develops an off-smell, changes in texture, or shows signs of mold.

Can I Make Broth In Advance? 

Absolutely, making broth in advance is not only convenient but can also enhance its flavors as they meld together over time. Store the freshly made broth in an airtight container in the refrigerator for up to 3-4 days. 

For longer storage, freeze the broth in freezer-safe containers, leaving some room for expansion; it can last up to 6 months this way.

When you’re ready to make your Bone Marrow Dumpling Soup, defrost the broth in the fridge or reheat it directly from frozen, bringing it to a simmer before use.

What Can We Do With Leftovers? 

  • Repurpose Dumplings: Remove the dumplings and serve them with a side of gravy or incorporate them into a stir-fry.
  • New Soup Base: Use the leftover broth as a base for other types of soups, such as vegetable or noodle soup.
  • Rice Enhancer: Cook rice or grains in a flavorful broth to give them an extra layer of richness.
  • Sauce Starter: Reduce the broth to create a rich sauce for meats or pasta dishes.
  • Freeze for Later: Store leftover soup in portion-sized freezer-safe containers for a quick meal later on.
 Bone Marrow Dumpling Soup

Special Tools And Equipment Needed

  • Heavy-Duty Stockpot: A large, high-quality stock pot is essential for simmering the broth and cooking the dumplings.
  • Strainer: If making homemade beef stock, a fine-mesh strainer is crucial for filtering out impurities and bone fragments.
  • Mixing Bowls: A set of mixing bowls in various sizes will come in handy for preparing the marrow and dumpling mixture.
  • Measuring Spoons and Cups: For precise seasoning and ingredient measurements.
  • Sieve or Potato Masher: Useful for mashing the bone marrow.

Frequently Asked Questions

Can I Use Chicken Or Turkey Bones Instead Of Beef Marrow Bones For The Broth?

Yes, you can substitute chicken or turkey bones, but keep in mind that the flavor profile will change. Beef marrow bones provide a unique richness that poultry bones may not offer. You might also miss out on the marrow, which is a key ingredient for the dumplings.

Is It Possible To Make The Dumplings Ahead Of Time?

Yes, you can prepare the marrow dumplings in advance and refrigerate them for up to a day. However, they may absorb moisture from the refrigerator, so you may need to adjust the breadcrumb quantity before cooking.

How Can I Make The Broth More Flavorful?

If you find the broth lacking in depth, you can add a bouquet garni, extra herbs, or even a splash of red wine. Another option is to roast the bones before making the broth, as this caramelizes them and enriches the flavor.

Can I Make This Dish Spicier?

Absolutely! If you prefer a spicy kick, you can add some red pepper flakes or a dash of hot sauce to the broth. You could also include minced jalapeños or other spicy peppers when making the dumplings.

Why Did My Dumplings Fall Apart In The Broth?

If the dumplings disintegrate during cooking, they likely need more breadcrumbs to hold together. Make sure to test one dumpling first, as indicated in the recipe, to see if it holds up before cooking the rest. Adjust breadcrumb quantity as needed.

Delicate Bone Marrow Dumpling Soup For Nourishing Comfort

Delicate Bone Marrow Dumpling Soup For Nourishing Comfort

0 from 0 votes
Recipe by Lana Rivera Course: Soup Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

80

kcal

Indulge in the sumptuous richness of homemade beef broth, elevated by the inclusion of 8-inch marrow bones. This deeply flavored base becomes the perfect canvas for crafting a culinary masterpiece—Bone Marrow Dumpling Soup.

Ingredients

  • 2 quarts 2 Homemade beef stock

  • Marrow bones (Reserving the bones)

  • 2 2 Eggs

  • 1 teaspoon 1 Finely chopped fresh parsley

  • Pinch Freshly grated nutmeg

  • Sea salt and freshly ground black pepper (To taste)

  • 1 to 2 cups 1 to 2 Sourdough breadcrumbs

Step-By-Step Directions

  • Preparation Steps
    Marrow Extraction: Carefully scoop out the marrow from your cooked bones using a spoon or knife. Place the marrow into a medium bowl.
    Marrow Mashing: Mash the marrow with a fork or pass it through a strainer by mashing it with the back of a spoon to ensure it’s smooth.
  • Cooking
    Ingredient Blending: Add eggs, finely chopped parsley, a pinch of freshly grated nutmeg, salt, and pepper to the mashed marrow. Mix until all the ingredients are well-incorporated.
    Breadcrumb Addition: Gradually add breadcrumbs while mixing, just enough so the mixture holds together when formed into a ball.
  • Test And Adjust
    Test Dumpling: Create a ball around ¾ inch in diameter and drop it into simmering beef stock.
    Cooking Time: Keep track of how long it takes for the test dumpling to cook through. This will guide you for the remaining dumplings.
    Consistency Check: If the test dumpling falls apart or is too soft, add more breadcrumbs and adjust seasonings. Perform another test if necessary.
  • Final Touches
    Dumpling Creation: Once you’re satisfied with the test dumpling, proceed to form the rest of the dumplings.
    Simmer: Drop the dumplings into simmering stock and cook them until they’re cooked through.
  • Serving
    Ladle and Serve: Use a ladle to portion the soup into individual bowls, ensuring each gets a fair share of dumplings.

Recipe Video

Notes

  • Roasting Option: For a deeper flavor, consider roasting the bones at 400°F for 30-40 minutes before simmering.
  • Skimming: Regularly skim off any impurities that rise to the surface during simmering for a clear broth.
  • Cool Before Storing: Allow the broth to cool to room temperature before transferring to storage containers.
  • Fat Cap: Once chilled, a layer of fat may form at the top. This can be removed or stirred back in, based on preference.
  • Herb Variations: Feel free to experiment with herbs like rosemary or thyme to personalize your broth’s flavor profile.

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