Emily Nathan's Marrow Balls

1. 1

   To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds.

2. 2

   Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.

3. 3

   In a bowl, cream the marrow with a fork until perfectly smooth.

4. 4

   Mix in the eggs, salt, nutmeg and chopped parsley.

5. 5

   Mix in enough matzoh meal to make a soft dough.

6. 6

   Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.

7. 7

   Using your hands, roll the dough into balls the size of a quarter.

8. 8

   Meanwhile, bring the chicken soup to a simmer.

9. 9

   Fill a separate saucepan with water and bring it to a boil.

10. 10

    Drop in one marrow ball; if it doesn't hold together, add more matzoh meal to the dough.

11. 11

    Test again.

12. 12

    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.

* Per serving · 4 servings · Values may vary.

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