Home German CookingAppetizers German Beef Soup with Egg Custard and Marrow Dumplings

German Beef Soup with Egg Custard and Marrow Dumplings

by Adina 20/10/2016 11 comments

German Beef Soup

Typical German beef soup with bone marrow dumplings, vegetables, noodles and egg custard, so comforting and delicious.

beef soup broth German Beef Soup with Egg Custard and Marrow Dumplings

This must be the first really German food I had when coming to Germany. It is my mother-in-law’s signature dish, I could almost say. She makes it often and always in huge pots, so that she can always bring a large pot for us and a smaller pot for my brother-in-law. It is something we mostly have during the colder times of the year, those are the times when you don’t mind a pot of bone broth simmering for hours and hours in the kitchen and when you feel like taking more time to prepare such extra things like bone marrow dumplings and egg custard squares.

The base to make this soup is my beloved bone broth, which is something I have been making on repeat since discovering the broth not so long ago. You can use the homemade version, if you have the time and desire to make it or you could use the Kettle and Fire’s Beef Bone Broth, which is an organic beef broth made from grass-feed bones and other organic ingredients, giving it a texture and flavor superior to other similar products. You can also buy this product on Kettle and Fire’s website and if you use the promocode MYSPOON15, you’ll get 15% off your first order.

If you would like to know more about bone broth and its benefits on health, have a look at this article: The Ultimate Guide to Bone Broth.

beef soup 683x1024 German Beef Soup with Egg Custard and Marrow Dumplings

A few words about the egg custard thingies, I am not sure if that is the right name I should give them in English. I had to google for a translation and I found some names like egg custard, egg garnish or custard royal. I have never heard any of these terms in English before, so I am really not sure how to call them. To make you understand better: the eggs are beaten, spiced and poured in a freezer bag. Then you have to cook this freezer bag until the egg set in a whitish, spicy mass, which can be cut into small squares and enjoyed in the soup. I suppose it is something very German as I have never seen something similar in any other international cook book I own (and I do own lots of them). The eggs are so easy to make and delicious, they are really worth it taking the time and making them, they are really a wonderful garnish not only for this particular soup, but for other kind of soups as well.

beef soup meatballs German Beef Soup with Egg Custard and Marrow Dumplings

I often make this soup when cooking fresh bone broth. To make the broth I always use some marrowbones. Before I give the bones to the soup I scratch out the marrow, about 100 g/ 3.5 oz of it and use that to make the dumplings for the soup. However, if you cannot find marrow bones, you could replace the marrow with the same amount of butter. The dumplings will taste a bit different, but you will still like them. If I know I want to make this soup when making the bone broth, I also add a larger piece of beef boiling meat to the soup, which I remove from the broth after several hours (before the bone broth is finished cooking), when the meat is really soft. Decide yourself when the meat is cooked to your liking, I like mine when almost falling off the bone.

My mother-in-law uses Maggi sauce to give the soup its typical dark color and a bit of spiciness. All German people know what that is, but I am not sure how known that is outside Germany. Because I do not like Maggi and I never use it in anything I make, I replace that with some soy sauce. It is very unorthodox (my mother-in-law would think I am crazy for using it), but I think soy sauce not only gives the soup the expected darker color but also adds some more saltiness and flavor to the soup. And I am so much more comfortable with using soy sauce in my cooking than anything else. It has less additives and it tastes better.

Disclosure: This post contains affiliate links, which means that if you click on the product link and make a purchase, I will receive a compensation.

beef soup vegetables German Beef Soup with Egg Custard and Marrow Dumplings

German Beef Soup

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 8

beef soup bone broth German Beef Soup with Egg Custard and Marrow Dumplings
Ingredients
  • For the soup:
  • 2,5 liters/ 10.5 cups beef bone broth
  • 1 piece of cooked beef boiling meat from making the bone broth, about 300-400 g/ 10.5-14 oz (see note 1)
  • 1 thin leek
  • 2 medium carrots
  • 2-3 celery stalks
  • 1 small handful tiny shaped noodles
  • 1-2 tablespoons red wine vinegar or balsamico or more to taste
  • 2-3 tablespoons soy sauce or more to taste
  • salt and pepper
  • fresh parsley or/and chives to garnish
  • For the egg custard:
  • 4 eggs
  • 120 ml/ ½ cup milk
  • ½ teaspoon salt
  • a pinch of nutmeg
  • For the bone marrow dumplings:
  • 100 g/ 3.5 oz bone marrow from about 4-5 small bones (see note 2)
  • 80 g/ 2.8 oz dry breadcrumbs
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • some nutmeg
  • 1 tablespoon finely chopped parsley
  • 2 eggs
Instructions
  1. As your bone broth should be already cooked or bought by now, start by making the dumplings and the egg custard.
  2. To make the egg custard, mix the eggs, milk, salt and nutmeg very well. Pour the mixture in a freezer bag, knot the bag very tightly. Bring a medium pot of water to a boil, lower the heat, place the bag with the eggs in the pot and simmer gently for about 15-20 minutes, turning the bag a few times in between, until the eggs are completely set. Take out of the water, let cool for a while, remove the bag, slice the eggs thickly, then chop them into small squares or diamonds. Add to the soup during the last cooking minutes.
  3. To make the dumplings, weigh the marrow. If you don't have quite 100 g/ 3.5 oz replace the missing quantity with some butter. You could only use butter if you don't have the marrow. It is not the same dumpling, but it tastes good. Place the marrow in a small pan and heat gently, stirring often, until the marrow is melted. Sieve the liquid through a fine meshed sieve into a medium bowl. Add the dry breadcrumbs, salt, pepper, a pinch of nutmeg, chopped parsley and eggs and mix very well together. Form lots of small balls and cook them in the slightly simmering broth for about 10-15 or until they start to float in the soup.
  4. While you make and form the dumplings, heat the bone broth. Finely chop the vegetables and the meat, keeping them separated. Add the veggies to the soup and cook them for about 5 to 10 minutes until they are half cooked. Add the dumplings and simmer as indicated above, that is for about 10 to 15 minutes or until they start to float in the soup. Add the chopped meat as well.
  5. Check the noodle's cooking time and add them to the soup again while the dumplings are simmering. The noodles I use are tiny and only need 4 or 5 minutes, so I add them about 4 minutes before the dumplings are done. Add the egg custard squares during the last 2 minutes of the cooking time, so that they can get hot again.
  6. To finish the soup, adjust the taste with salt, pepper, soy sauce and red wine vinegar or balsamico to taste. I like a slightly sour and salty taste, so I might add even more than 2 tablespoons vinegar and soy sauce. Start with a little and keep tasting until you get the desired taste. Sprinkle with parsley and/or chives and serve.
Notes
Note 1: If I know I want to make this soup when making the bone broth, I also add a larger piece of beef boiling meat to the soup, which I remove from the broth after several hours (before the bone broth is finished cooking), when the meat is really soft. Decide yourself when the meat is cooked to your liking, I like mine when almost falling off the bone.
Note 2:To make the broth I always use some marrowbones. Before I give the bones to the soup I scratch out the marrow, about 100 g/ 3.5 oz of it and use that to make the dumplings for the soup. However, if you cannot find marrow bones, you could replace the marrow with the same amount of butter. The dumplings will taste a bit different, but you will still like them.

 

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11 comments

Dawn @ Girl Heart Food 20/10/2016 - 13:34

This soup looks SO good, Adina! I’m a fan of bone marrow, so these bone marrow dumplings are so appealing to me and so unique. Haven’t had anything like this before. This is perfect fall comfort food on a cold day. Would love to curl up with a big bowl of this right now 🙂

Reply
Adina 20/10/2016 - 13:59

A typical German soup, Dawn, I have never heard of bone marrow dumplings before I came to Germany either. They are so delicious, you should totally try them!

Reply
Nicoletta @sugarlovespices 20/10/2016 - 15:22

This soup looks warm and comforting. Perfect for these Fall days when the temperatures are dropping drastically. Especially here in Canada 🙂 .

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Kim | Low Carb Maven 20/10/2016 - 18:41

Wow. This soup sounds so comforting and nourishing. I love that you use the marrow in the meatballs and that you enrich the bone broth (which can taste quite thin) with a piece of meat before making the soup. I think egg custard is the best term for how you describe cooking the eggs and I imagine it gives a nice textural contrast to the soup. I would love to try a version of this (minus the bread crumbs and noodles for me) as my family LOVES soup. Thanks for sharing your family recipe with us.

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Chris Scheuer 20/10/2016 - 20:56

This sounds wonderful, nothing like any soup I’ve seen or heard of. Lucky you to have your MIL bring you pots of this!

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Kathryn @ Family Food on the Table 20/10/2016 - 22:30

What a delicious and loaded up soup! Love the beefy chunks and pasta and the wholesome bone broth!

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Allie 21/10/2016 - 12:05

Dear Adina, What an amazing recipe. I learned so much today. My sister Susan is a huge proponent of bone broth soup for health benefits. In fact she made me some when I was very sick a few years ago. I’ve never heard of Maggi nor have I heard of cooking eggs in a freezer bag and cutting into squares. So unusual but it sounds wonderful and healthy too. I would love this soup on a cold winter day!

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Marvellina @ What To Cook Today 22/10/2016 - 02:04

You know..I grew up with Maggi soy sauce in Indonesia. In fact, the brand Maggi is very well known in Southeast Asia, not just Indonesia. But now that I’ve been using Kikkoman for the past 6.5 years of cooking, it’s truly the only brand I would use (not promoting ha..ha..). I just love the flavor of Kikkoman soy sauce. Anyway, back to this comforting bowl of German beef soup. I love bone marrow and such a unique way to cook the egg custard, and I hear you…definitely goes well with other type of soup too.

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Sissi 24/10/2016 - 21:41

It looks delicious, especially the dumplings…. I’ve never had this type of dumplings before.

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Luisa 14/11/2017 - 16:20

I really think this is a great recipe! The only thing that I have been missing are the very typical german soup spices such as bay leaves and allspice. Which adds to the depth of the dish. My mother and grandmother are using it for nearly all of the soups.
Btw. it’s not really well approved to use Maggi for all occasions here. It covers the natural flavour so its a bit like adding ketchup over a well cooked meal. Even though I have to admit that many germans here use it.
(Have been born and raised saxony)

Reply
Adina 14/11/2017 - 17:45

Hi Luisa. Thank you for your comment. You are right about the bay leaves and the allspice, I always use them when making soups, I left them out because this is my mother-in-law’s recipe and I wanted to stick to the original, bad enough that I left out the Maggi 🙂 🙂 I so don’t like Maggi and ketchup either, I think exactly the same about ketchup.

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