German Bone Marrow Dumpling Soup: A Classic Recipe

German bone marrow dumpling soup, or Markklößchensuppe, is a clear beef broth served with tender dumplings made from marrow, egg, breadcrumbs, and seasoning. The dumplings are gently poached so they stay soft and light, while a few vegetables and fresh herbs give the broth a clean, savory flavor.

Ingredients

4 oz (115 g) beef bone marrow, scooped from marrow bones and softened to room temperature
1 large egg (about 1.8 oz / 50 g), at room temperature
1/2 cup (55 g) fine, plain breadcrumbs, plus up to 2 tbsp (14 g) more if needed
1 tbsp (4 g) finely chopped fresh parsley, plus 2 tbsp (8 g) for serving
1/4 tsp (1.5 g) fine salt for the dumpling mixture
1/8 tsp (0.3 g) freshly ground black pepper
1/8 tsp (0.25 g) ground nutmeg
8 cups (1.9 L) low-sodium beef broth
1 medium carrot, about 3.5 oz (100 g), peeled and cut into large chunks
1 celery stalk, about 1.8 oz (50 g), cut into large chunks
1/2 small leek, about 2.6 oz (75 g), split lengthwise and rinsed well
1 bay leaf (about 0.01 oz / 0.3 g)
1/2 tsp (3 g) fine salt for the broth, plus more to taste
2 tbsp (6 g) finely sliced fresh chives, for serving

Instructions

Prepare the dumpling mixture. Put the softened marrow in a medium bowl and mash it with a fork until mostly smooth. Beat in the egg, then stir in 1/2 cup (55 g) breadcrumbs, 1 tablespoon parsley, the dumpling salt, pepper, and nutmeg. Mix just until evenly combined. The mixture should be soft but hold its shape when scooped. If it looks loose or greasy, stir in extra breadcrumbs a teaspoon at a time, up to 2 tablespoons (14 g). Cover and leave it to rest for 20 minutes so the crumbs can absorb moisture.
Start the broth while the mixture rests. Pour the beef broth into a large pot. Add the carrot, celery, leek, bay leaf, and 1/2 teaspoon salt. Bring it to a gentle simmer over medium heat, which usually takes about 8 to 10 minutes. Turn the heat down and simmer gently for 20 minutes; avoid a hard boil, which can make the broth cloudy and break up the vegetables.
Shape and test one dumpling. Lift out a small spoonful of the rested mixture and roll it between damp hands into a ball about 1 inch (2.5 cm) across. Lower it into the gently simmering broth and cook for 12 to 15 minutes. Keep the liquid at a quiet simmer, not a rolling boil. Cut the test dumpling in half to check that it is tender and cooked through. Because this is an egg-based dumpling, check the center of a larger test dumpling with a food thermometer: USDA FSIS guidance for egg dishes is a safe minimum of 160°F (71°C). If the dumpling falls apart, mix another teaspoon of breadcrumbs into the remaining mixture and rest it for a few minutes before shaping.
Poach the rest of the dumplings. Use two teaspoons or damp hands to form 10 to 12 small dumplings, keeping them roughly the same size so they cook evenly. Lower them into the broth in batches if the pot is crowded. Simmer gently for 12 to 15 minutes, until they are firm enough to lift with a slotted spoon and cooked through. Avoid stirring vigorously; a gentle swirl of the pot is enough to keep them from sticking to the bottom.
Finish the soup. Remove the bay leaf and large vegetable pieces. For a very clear broth, strain it through a fine-mesh strainer into a clean pot; for a more rustic soup, leave the vegetables in and cut them into bite-size pieces. Taste the broth and add salt if needed. Return the dumplings to the hot broth briefly, then ladle into warm bowls and finish with the remaining parsley and chives.

Tips

Keep the marrow cool enough to handle. If it is very soft or oily, chill it for 10 to 15 minutes before mixing. It should be pliable, not melted; melted marrow can make a greasy mixture that is harder to shape.
Use the test dumpling. Breadcrumbs vary in how much liquid they absorb, and marrow can differ in softness. Cooking one dumpling before shaping the batch lets you adjust the mixture without losing a whole potful.
Choose a gentle simmer. A rolling boil can rough up the dumplings or cause delicate ones to split. Small bubbles around the edge of the pot are enough to cook them through.
Know your marrow options. Ask a butcher for beef marrow bones if marrow is not sold separately; scoop the marrow out once it is soft enough to handle. If you cannot find marrow, use 4 oz (115 g) unsalted butter, softened. Butter makes a workable dumpling, but the flavor is milder and less distinctly savory than the traditional marrow version.

Serving Suggestions

Serve the soup as a first course in small bowls or as a light main dish in larger portions. The broth should be hot and clear, with several dumplings in each serving and a generous pinch of chopped parsley or chives. If you strained out the vegetables, you can add a few thinly sliced, briefly simmered carrot rounds to each bowl for color without making the broth heavy.

A slice of crusty rye or country bread is useful for soaking up the last of the broth. For a fuller meal, serve the soup before a simple roast, sausages, or a plate of boiled potatoes with vegetables. Keep accompaniments mild so the nutmeg-scented dumplings and beef broth remain the focus. A crisp green salad with a light vinaigrette also works well alongside a large bowl.

Variations

German marrow dumpling recipes vary by region and household. Some use breadcrumbs alone, while others add a little semolina for a firmer, more substantial dumpling. For that texture, replace 2 tablespoons (about 20 g) of the breadcrumbs with 2 tablespoons (about 20 g) fine semolina; allow the mixture to rest for the same 20 minutes before cooking. Do not replace all the crumbs unless you are following a recipe designed for semolina, because the texture and amount of liquid needed will change.

For a more herb-forward version, add 1 teaspoon (1 g) finely chopped chives or a small pinch of dried marjoram to the dumpling mixture. Keep the seasoning restrained so it does not overpower the marrow. You can also use a good-quality vegetable broth instead of beef broth, though the result will be lighter and less traditionally beefy. If using a salted broth, begin with less added salt and adjust only after simmering and tasting.

To make the soup more substantial, leave the cooked carrot and celery in the broth and add a handful of finely sliced leek near the end of cooking. Simmer until the leek is tender, then add the dumplings. This is a practical variation rather than a requirement; the classic presentation often favors dumplings in a clear broth. For smaller first-course portions, shape 14 to 16 dumplings and begin checking them after about 10 minutes, since smaller dumplings cook faster.

Storage and Reheating

For the best dumpling texture, store the dumplings and broth separately if you expect leftovers. Let the soup stop steaming, then refrigerate it within 2 hours in shallow, covered containers. The cooked soup keeps for 3 to 4 days in the refrigerator. Dumplings left sitting in broth will gradually absorb liquid and soften, so separate storage helps them stay more intact.

Reheat broth and dumplings gently in a covered saucepan over medium-low heat, turning the dumplings carefully once or twice. Heat leftovers to 165°F (74°C), checking the center of a dumpling with a food thermometer. Avoid boiling them hard, as that can make them fragile. You can freeze the soup for up to 2 months for best quality, though the dumplings may become softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not leave the soup at room temperature to thaw.

Frequently Asked Questions

What are German bone marrow dumplings called?
They are commonly called Markklößchen in German, meaning small marrow dumplings. Mark refers to the soft marrow inside a bone, and Klößchen means small dumplings. They are often served in clear broth as a soup course.

Can I make the dumpling mixture ahead?
Yes. Cover the mixed dough and refrigerate it for up to 1 day. It may firm up in the refrigerator, so let it sit briefly at room temperature until it is easy to shape, then cook a test dumpling. Keep the mixture refrigerated until you are ready to use it, and do not leave it out for more than 2 hours.

Why did my dumplings fall apart?
The mixture may have been too wet, the broth may have boiled too vigorously, or the dumplings may have been handled before they set. Add breadcrumbs a teaspoon at a time, give the mixture a few minutes to absorb them, and test another dumpling. Keep the broth at a gentle simmer and avoid stirring the dumplings.

How do I keep the broth clear?
Use a gentle simmer rather than a rolling boil, and skim away any foam that rises while the broth heats. Strain the finished broth through a fine-mesh strainer if you want a particularly clear presentation. Some cloudiness is harmless and does not mean the soup has gone wrong.

Can I use prepared marrow dumplings?
Yes, if you can find them at a German or Central European market. Follow the package directions for cooking, since size and ingredients differ. Heat the broth separately and add the prepared dumplings near the end so they warm through without becoming overcooked.

Can I use chicken broth instead of beef broth?
Chicken broth works, but it gives the soup a lighter flavor than the beef broth traditionally paired with marrow dumplings. Choose a low-sodium broth so you can control the seasoning, and taste it after simmering with the vegetables before adding more salt.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).