Markklosschen Suppe mit Fladle

If there’s one recipe that brings me right back to my childhood, standing on a stool in the kitchen looking over my Oma’s shoulder, this is it. This is a dish I remember fondly, and it was one of my favorites - so much so that my Oma would have to watch me like a hawk lest I pilfer away the dumplings by eating them raw. The concept of Markklosschen (Bone Marrow Dumplings) sounds strange to most in this day and age, but it takes the best part of the cow, where all of the flavor is at, and condenses it into meatball size. I had to try to find the recipe from memory, and had a bit of difficulty (trial and error, I’ll need to keep working on it) - the fleisch bruhe (meat consomme) and fladle (egg pancake noodles) came out exactly how I remembered, but the dumpling recipe I used ended up much tougher than I remembered. If you try to replicate the dish, use this recipe for the Markklosschen instead - it sounds much closer to my grandmother...