Emily Nathan's Marrow Balls


  • 4 tablespoons marrow (from about 1 1/2 pounds marrow bones)
  • 3 large eggs, well beaten
  • 1 teaspoon salt, or to taste
  • Dash of grated nutmeg
  • 1 tablespoon chopped parsley
  • ½ cup matzoh meal
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1576 calories; 165 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 139 milligrams cholesterol; 635 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 20 marrow balls


  1. To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds. Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.
  2. In a bowl, cream the marrow with a fork until perfectly smooth. Mix in the eggs, salt, nutmeg and chopped parsley. Mix in enough matzoh meal to make a soft dough. Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.
  3. Using your hands, roll the dough into balls the size of a quarter. Meanwhile, bring the chicken soup to a simmer. Fill a separate saucepan with water and bring it to a boil. Drop in one marrow ball; if it doesn’t hold together, add more matzoh meal to the dough.
  4. Test again. 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.

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