Marrow Balls for Soup
- 1 shin bone
- 1 egg, well beaten
- 1 teaspoon minced parsley
- 1/2 teaspoon salt
- Few gratings nutmeg
- Grated bread crumbs
Remove marrow from the bone and chop fine; put in casserole and work slowly into a paste on the stove. Add egg, parsley , salt, nutmeg, and enough grated bread crumbs to make it about the consistency of a dough. Shape into balls, roll in flour and drop into simmering stew. When the balls rise to the surface of the soup, they are cooked.
Submitted by May 24, 2009
15 min
30 min
45 min