German Bone Marrow Dumplings

German Bone Marrow Dumplings Recipe


German Bone Marrow Dumplings

German Bone Marrow Dumplings are called Markklöβchen in Germany. You can use them in a broth or in a homemade Beef Soup.

Ingredients for German Bone Marrow Dumplings:

  • 100 g (3.5 oz) of bone marrow (about 3–4 marrow bones)
  • 1 club-size bread roll
  • 100 g – 120 g (3.5 oz – 4.2 oz) of all-purpose flour
  • 3-4 tablespoons of plain bread crumbs
  • ½ teaspoon of salt
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of black coarse pepper
  • 3 tablespoons of fresh-chopped parsley (optional)
  • 1 egg XL

Ingredients for German Bone Marrow Dumplings

Preparation of German Bone Marrow Dumplings:

Soak your bread roll in lukewarm water. Use a knife to scratch out the marrow from the bone and place it in a frying pan. On medium heat, let the marrow slowly melt in the pan.

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After the marrow has melted and only skin is left, pass it through a meshed metal sieve into a metal or glass bowl. Let it cool down. Add the seasoning and egg and mix with a whisk.

Wring the water out of the roll and spread the roll over your marrow. Add the flour, bread crumbs, and parsley (parsley is a personal preference, feel free to omit ) to the mixture and work all ingredients together, until you have a dough. Let it rest for a while. Using a teaspoon, measure equal amounts of dough and form dough into dumpling balls using your hands.

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Add the dumplings to my beef soup (click here for recipe). Bring the soup to a boil and add in the dumplings. Turn the heat back and let the Markklöβchen (dumplings) simmer for about 10 minutes or until they come up and float on the surface. Your soup with the Bone Marrow Dumplings is ready.

German Bone Marrow Dumplings

  • Birgit

    Where do you get marrow bones? A local butcher? Will they know what I want when asking for marrow bones?

    • The Oma Way

      Birgit, Safeway has the most of the times marrow bones. If you have a Wegmans, they also carry it. Whole foods has them too, but only frozen. Hope this helps. Yours, Oma

  • Gabriele Hearn

    Can the balls be frozen before they go in the soup? This recipe sounds great and very similar to the one I use. The main difference is that the marrow gets whipped after cooling. If I can leave out that step, it would be a time saver. Thanks very much and looking forward to checking out the rest of your site. Oma in NJ.

    • The Oma Way

      Gabriele, they can be frozen. What I like to do is, to boil them about two minutes in water with some salt, because of the eggs used in the recipe. I figured out, they taste better after freezing.

  • Jim Brokaw

    Is this a regional dish? I vividly remember my grandmother making marrowball soup. Although she was born in Chicago, both parents emigrated from Germany, her father from Bacharach on the Rhine and her mother from Marne, at the mouth of the Elbe.

    • The Oma Way

      Jim, the bone marrows are one of the very traditional German recipes and are known all over Germany.