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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 Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min
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