Beef Broth Vegetable Soup with Shredded Beef Dumplings
A deeply satisfying soup featuring rich beef broth made from marrow bones and flanken, loaded with tender vegetables and filled dumplings. The broth simmers for hours to develop complex, hearty flavors while the meat is shredded and wrapped in wonton wrappers to create pillowy dumplings. The vegetables add freshness and texture, while herbs brighten the overall dish. Perfect for cold weather or when you need comfort food that delivers on both nutrition and taste. This version stands out for its dual-purpose use of the beef - first for flavoring the broth, then as filling for the dumplings.
Ingredients
- 2 marrow bonesbeef bones1:1
Still provides rich broth
- 3 pieces bone-in flankenshort ribs1:1
Similar texture and flavor
- 3 tablespoons salt, divided
- 2 tablespoons coarse black pepper, divided
- 1 teaspoon canola oil
- 1 onion, diced
- 3 carrots, diced
- 6 stalks celery, peeled and diced
- 1 tablespoon red wine vinegar
- ¼ cup lemon juice, freshly squeezed
- 16 cups water
- ½ cup parsley leaves, chopped, no stems(optional)
- ½ cup cilantro leaves, chopped, no stems(optional)
- 1 9-ounce package square wonton wrappers, defrosteddumpling wrappers1:1
Different shape but same result
Instructions
- 1
Preheat a large pot over medium-high heat
- 2
Season both sides of marrow bones and flanken with salt and pepper
- 3
Add oil to pot, then sear marrow bones and one piece of flanken until browned on each side
- 4
Remove seared meat and place flanken in mesh soup bag
- 5
Brown remaining flanken pieces and remove
- 6
Remove all but two tablespoons of rendered fat from pot
- 7
Add onion, carrots, and celery with remaining salt and pepper
- 8
Cook vegetables stirring often until very soft and lightly browned
- 9
Pour in vinegar and lemon juice, scraping up any stuck bits with wooden spoon
- 10
Return all meat and bones to pot
- 11
Fill with water and add herbs
- 12
Bring soup to a boil, removing any debris with fine mesh strainer
- 13
Reduce heat to low, cover, and simmer
- 14
Remove mesh bag containing flanken and allow to cool
- 15
Wearing gloves or using forks, shred meat off bones and discard bones and fat
- 16
Lay out wonton wrappers on clean surface with bowl of water nearby
- 17
Place shredded meat in center of each square
- 18
Brush edges with water, fold in half diagonally, then pinch triangle ends together
- 19
Drop dumplings into boiling soup and cook until done
- 20
Serve hot
Tips
Use a mesh soup bag for the flanken to make removal easier after the long simmer time.
Save rendered fat from browning the meat - it adds incredible flavor to the vegetables.
Scrape up all the browned bits from the bottom of the pot when deglazing for maximum flavor.
Good to Know
Refrigerate up to 3 days. Store dumplings separately if possible to prevent them from breaking down in the broth.
Broth can be made 1-2 days ahead. Add fresh dumplings when ready to serve for best texture.
Serve immediately while hot. Garnish with additional fresh herbs if desired.
Common Mistakes
Don't skip browning the meat - it creates the flavor foundation for the entire soup.
Avoid overfilling dumplings or they may burst during cooking.
Don't let soup boil vigorously during long simmer to prevent tough meat.
Substitutions
Similar texture and flavor
Different shape but same result
Still provides rich broth
FAQ
Can I make this in a slow cooker?
Yes, brown the meat and vegetables first, then transfer to slow cooker with liquid and cook on low for 6-8 hours. Add dumplings in the last 10 minutes.
What if I don't have wonton wrappers?
You can use dumpling wrappers or even make simple drop dumplings with flour and eggs. The meat can also be served directly in the soup.
How long will the leftovers keep?
The soup keeps refrigerated for up to 3 days. Store dumplings separately if possible as they may get mushy in the broth over time.