Marrow Ball Soup
6 to 8 servings.
- 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
Use beef or veal stock (or a
In a stockpot at moderate heat,
Mix marrow with breadcrumbs,
salt, pepper, onion, and beaten egg yolk.
With floured fingers, form the
mixture into tiny balls about the size of marbles.
Roll quickly in beaten egg
Drop balls into the hot
Cook until the balls rise to the
top and you cook the soup.
Simmer stock and balls a minute
or two and serve.