Danish Vegetable Soup With Dumplings - cooking recipe

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

Preparation

Place beef bone in a soup kettle; cover with water and add 2 teaspoons salt.
Bring to a boil and cook until meat falls off the bone.
Remove the bone from the broth; remove meat from bone, chop, and return to broth.
Add pepper, onions, carrots and whole potatoes.
Bring to a boil and simmer until vegetables are tender.
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.
Dip a spoon in the boiling broth and cut off dough to make dumplings.
Drop pieces of the dough into the boiling broth; cover and cook for 5 minutes.
Turn dumplings and cook 5 minutes more.
Serve hot, garnished with fresh parsley.