Recipe by Danielle Renov

Beef Broth Vegetable Soup with Beef Dumplings

add or remove this to/from your favorites
Meat Meat
Medium Medium
16 Servings


- Gluten - Wheat
6 Hours, 30 Minutes

No Diets specified

Not only does this soup have layers and layers of addictive flavors, but it’s also much easier to make than most other soups and, bonus, it’s a complete meal! Perfect for freezing and serving on the second night of Yom Tov, when you don’t want to fuss.


Main ingredients

  • 2 marrow bones

  • 3 pieces bone-in flanken

  • 3 tablespoons salt, divided

  • 2 tablespoons coarse Gefen Black Pepper, divided

  • 1 teaspoon canola oil

  • 1 onion, diced

  • 3 carrots, diced

  • 6 stalks celery, peeled (to remove the stringy part) and diced

  • 1 tablespoon Tonnelli Red Wine Vinegar

  • 1/4 cup freshly squeezed lemon juice (from about 1 large lemon)

  • 16 cups water

  • 1/2 cup parsley leaves (no stems), chopped (optional, but recommended)

  • 1/2 cup cilantro leaves (no stems), chopped (optional, but recommended)

  • 1 9-ounce (255-gram) package square Gefen Wonton Wrappers, defrosted


Prepare the Soup


Preheat a large pot over medium-high heat.


Season both sides of the marrow bones and flanken with one tablespoon salt and one tablespoon pepper. Add oil to the pot, then place both marrow bones and one piece of flanken. Sear for three to four minutes on each side until browned, then remove from the pot and set aside. Place all the seared flanken into a mesh soup bag so that it can be easily removed later.


Place remaining pieces of flanken in the pot and brown for three to four minutes on each side, then remove and set aside.


At this point, the bones and meat may have rendered their own fat. If so, remove all but two tablespoons of fat.


Add onion, carrots, and celery to the pot. Sprinkle in remaining salt and pepper. Cook, stirring often, for 10-12 minutes, until the veggies are very soft and just begin to very lightly brown. Pour in vinegar and lemon juice. Using a wooden spoon, scrape up any bits that got stuck to the bottom of the pan (these are flavor bombs!). Return all the meat and bones to the pot. Fill with water and add herbs.


Bring soup to a boil. (You can use a fine mesh strainer to remove any debris that floats to the top.) Once boiling, reduce heat to low, cover the pot, and simmer for five to six hours. At this point, remove the mesh bag containing the flanken and allow to cool for 30 minutes.


Wearing gloves, or using two forks, shred the meat off the bones. Discard bones and fat.


Lay out wonton wrappers on a clean surface. Prepare a small bowl of water. Place one tablespoon of shredded meat in the center of each square. Brush the edges of the square with a small amount of water. Fold in half on the diagonal, then take the two ends of the triangle and pinch together. Drop into boiling soup and cook until done, three to five minutes.


The wontons will slightly thicken the soup (due to the small amount of cornstarch on the wrapper), and make it even more filling and delicious. Serve hot and enjoy!


Once the soup is cooked, before you add the wontons, you can cool it and freeze it for Yom Tov. You can also freeze the uncooked wontons in a single layer. Once frozen, place in a ziplock bag. Simply add the frozen wontons to the soup once it’s boiling, and cook until done.


Photography: Moishe Wulliger Food Styling: Renee Muller

Beef Broth Vegetable Soup with Beef Dumplings

Please log in to rate


Notify of
Inline Feedbacks
View all comments