Instructions

1. 1

   Rinse the beef shin and the marrow bones in cold water and put them into a large pan with the water. Heat slowly and skim off the rising foam carefully several times.

2. 2

   Brown the halved onion cut side down in a dry frying pan until dark brown; this gives the stock colour and aroma.

3. 3

   Add the browned onion, the cleaned and roughly cut soup vegetables, the bay leaves, the peppercorns and the salt.

4. 4

   Let the stock simmer gently uncovered over the lowest heat, never letting it bubble hard, or it will turn cloudy.

5. 5

   Lift out the meat and the bones, pour the stock through a fine sieve or a cloth and draw the fat off the surface with a spoon.

6. 6

   Scoop the still-warm beef marrow out of the bones, chop it finely and beat it soft and creamy in a bowl with a spoon.

7. 7

   Work in the egg, the breadcrumbs and the parsley, season with nutmeg, salt and pepper and chill the mixture.

8. 8

   Peel the carrot and cut it into fine dice. With damp hands, shape the mixture into about 20 small dumplings.

9. 9

   Heat the stock again and cook the diced carrot in it over low heat.

10. 10

    Put the dumplings into the gently simmering stock and let them steep until they float to the top; the stock must not boil.

11. 11

    Season the soup with salt and pepper, ladle it into warmed cups and scatter the snipped chives over it.