Marrow Balls

Recipe Ingredients

1 teaspoon	5ml	Marrow bone (large)
1		Egg
2 teaspoons	10ml	Grated onion
1 tablespoon	15ml	Minced parsley
1 teaspoon	5ml	Salt
1/3 cup	78ml	Matzo meal

Recipe Instructions

Have the butcher crack the bone. Carefully remove the marrow (there should be 2 to 3 tablespoons). Cream the marrow, then add the egg. Beat until mixture thickens. Stir in onion, parsley and salt. Add the matzo meal, a tablespoon at a time until mixture is thick. You may not need all the meal. Chill 1 hour. Moisten hands and shape the mixture into very small balls. Cook in soup for 15 minutes. Makes about 24.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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