Emily Nathan's Marrow Balls
Published March 23, 1991
- Total Time
- About 30 minutes, plus several hours' refrigeration
- Rating
- Comments
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Ingredients
4 tablespoons marrow (from about 1 ½ pounds marrow bones)
3 large eggs, well beaten
1 teaspoon salt, or to taste
Dash of grated nutmeg
1 tablespoon chopped parsley
½ cup matzoh meal
Nutritional analysis per serving
1 gram carbs; 28 milligrams cholesterol; 41 calories; 3 grams fat; 28 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds. Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.
- Step 2
In a bowl, cream the marrow with a fork until perfectly smooth. Mix in the eggs, salt, nutmeg and chopped parsley. Mix in enough matzoh meal to make a soft dough. Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.
- Step 3
Using your hands, roll the dough into balls the size of a quarter. Meanwhile, bring the chicken soup to a simmer. Fill a separate saucepan with water and bring it to a boil. Drop in one marrow ball; if it doesn't hold together, add more matzoh meal to the dough.
- Step 4
Test again. When the test ball holds together, drop the remaining balls into the simmering soup and cook 10 to 15 minutes or until light and cooked through.
Private Notes
Comments
anything made with matzoh meal is not gluten free, unless the matzoh meals is not made with wheat.