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Home >> Penn. Dutch Recipes >> Delicious Soup Recipes >> Rich Soup Recipes

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Marrow Ball Soup

Makes 6 to 8 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 2 - quarts soup stock
  • 1 - large soup bone, cracked to yield
  • 1/4 - cup bone marrow
  • 1/2 - cup breadcrumbs
  • 1 - teaspoon onion, finely chopped
  • 1 - egg (separate yolk and white)
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper

Directions

  1. Use beef or veal stock (or a combination). 

  2. In a stockpot at moderate heat, heat stock. 

  3. Mix marrow with breadcrumbs, salt, pepper, onion, and beaten egg yolk. 

  4. With floured fingers, form the mixture into tiny balls about the size of marbles. 

  5. Roll quickly in beaten egg white. 

  6. Drop balls into the hot stock. 

  7. Cook until the balls rise to the top and you cook the soup. 

  8. Simmer stock and balls a minute or two and serve.

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