Markkloeschen
with Double Consomme
Recipe with step by step pictures

1. Chop the vegetables and arrange the vegetables and spices on a plate.

2. Put the ground beef in a bowl and add the egg whites. Reserve the egg yolks for the Markkloeschen.

3. Mix all the ingredients together in the bowl well.

4. Add the meat mix to the cold broth in a 4 qt soup pot ( size of a Dutch oven)

5. Bring the stock now to a simmer, stirring gently so ingredients don't stick to the bottom.

6. Once the broth comes to a simmer, don't stir it anymore. You want to let this mix congele like a meatloaf on top of the broth. This is called a "raft". Let it simmer for 30 to 40 minutes. There will be just a gentle bubbling in one corner of the little hole on the side of the raft.

7. After 30 -40 minutes turn off the stock and gently lift the raft off of the top of the consomme.

8. Put the raft in a pan and reserve. This can be used to make a nice meat sauce for spaghetti or Lasagna.

9. Strain the rest of the broth through cheesecloth or a loose towel

Here is the clear broth, ready for the Markkloeschen. You may want to add a bit of salt.

Here is the Consomme with the Marrow dumplings.