Emily Nathan's Marrow Balls

Name: Emily Nathan's Marrow Balls
Total time: 30 min
Yield: About 20 marrow balls
Cuisine: jewish
Ingredients: 4 tablespoons marrow (from about 1 1/2 pounds marrow bones); 3 large eggs, well beaten; 1 teaspoon salt, or to taste; Dash of grated nutmeg; 1 tablespoon chopped parsley; 1/2 cup matzoh meal

By Joan Nathan

Total Time: About 30 minutes, plus several hours' refrigeration
Rating: 3(9)
Comments: Read comments

Featured in: Food; Passover Hand-Me-Downs

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Ingredients

Yield:About 20 marrow balls

4tablespoons marrow (from about 1½ pounds marrow bones)
3large eggs, well beaten
1teaspoon salt, or to taste
Dash of grated nutmeg
1tablespoon chopped parsley
½cup matzoh meal

Ingredient Substitution Guide

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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.