Danish Vegetable Soup With Dumplings

From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. Cook time is a guesstimate.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  large  beef bone (such as a knuckle)
•  water, to cover
• 3  teaspoons salt, divided
• 1⁄4 teaspoon pepper
• 3  large onions, chopped
• 4  large carrots, sliced 1/2 inch thick
• 6 -8  potatoes, whole and peeled
• 1  egg, lightly beaten
•  flour
• 1⁄2 teaspoon baking powder
•  fresh parsley, chopped

Directions

1. Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
2. Bring to a boil and cook until meat falls off the bone.
3. Remove the bone from the broth; remove meat from bone, chop, and return to broth.
4. Add pepper, onions, carrots and whole potatoes.
5. Bring to a boil and simmer until vegetables are tender.
6. Remove potatoes; mash and add 1 teaspoon salt, the egg, baking powder, and enough flour to make a ball of dough that leaves sides of pan.
7. Dip a spoon in the boiling broth and cut off dough to make dumplings.
8. Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
9. Turn dumplings and cook 5 minutes more.
10. Serve hot, garnished with fresh parsley.