Clear Broth Dushpara Dumpling Soup

If you’re craving the kind of meal that warms you from the inside out, these beef and lamb dumplings simmered in rich bone broth are it. Inspired by Middle Eastern and Persian-style dumpling soups, this recipe combines tender handmade dough, spiced meat filling, and a deeply nourishing broth that tastes like it’s been cooking all day — because it has.

This is comfort food at its best: simple ingredients, slow-simmered flavor, and a bowl you’ll want to linger over.

For more recipes like this including full Jewish food stories check out my Substack, Beyond Babylon.

Clear-Broth Dushpara

These tender, hand-formed dumplings simmered in a deeply flavorful bone broth are the kind of comforting, old-world food that brings everyone to the table. Simple ingredients, lots of love, and worth every minute. A classic Bulgarian Jewish winter soup.

Prep Time 45 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Rest time 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

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Servings

6 servings

1x2x3x

Ingredients

Dough

• 2½ cups all-purpose flour 300 g
• 1 large egg
• 1 teaspoon kosher salt
• ¾ to 1 cup water

Filling

• ⅔ pound ground beef or lamb 300 g
• 1 cup fried onion
• ½ teaspoon turmeric
• ½ teaspoon baharat
• Kosher salt and freshly ground black pepper to taste

Broth

• 2¼ pounds beef with bones 1 kg
• 1 onion halved
• 1 carrot cut into chunks
• 1 celery stalk cut into chunks
• 1 cup cooked or canned chickpeas drained
• 10 cups water
• Kosher salt and freshly ground black pepper to taste

Instructions

Make the Dough:

• In a large bowl, mix flour and salt. Add egg and gradually add water, mixing until a soft, smooth dough forms. Knead lightly until elastic. Cover and let rest at room temperature for 30 minutes.

Prepare the Filling:

• In a bowl, combine ground meat, fried onion, turmeric, baharat, salt, and pepper. Mix gently until just combined. Cover and refrigerate while you prepare the broth.

Make the Broth:

• Place beef bones, onion, carrot, celery, chickpeas, and water in a large pot. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 2–3 hours, skimming foam as needed. Season with salt and pepper toward the end of cooking. Strain if desired, or leave vegetables in for a rustic broth.

Form the Dumplings:

• Roll rested dough very thin on a lightly floured surface. Cut into 2-inch (5 cm) circles. Place a small spoonful of filling in the center of each circle. Fold and pinch tightly to seal, forming half-moons or traditional dumpling shapes.

Cook the Dumplings:

• Bring a pot of salted water or strained broth to a gentle boil. Add dumplings and cook for 3–4 minutes, until they float and are cooked through.

Serve:

• Divide dumplings among bowls. Ladle hot broth over the top and garnish with fresh herbs. Serve immediately.