Marrow Balls for Soup
Ingredients
Directions
Prepare the marrow balls
Take marrow out of beef bones.
Mash marrow well, adding a pinch of salt.
Mix in ½ cup of grated bread, yolk of one egg, finely chopped parsley, thyme, and a little nutmeg.
Roll mixture into small balls, dipping hands in flour to coat.
Cook in the soup
Strain soup, return to pot until it boils.
Drop the marrow balls slowly into the soup.
Boil for ten minutes, leaving the pot uncovered.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Bone marrow (in the method)
- Provides richness and fat that gives the balls a soft, moist texture.
- Grated bread (in the method)
- Absorbs moisture and helps the mixture hold together as it cooks.
- Egg yolk
- Binds the mixture so the balls hold their shape in the soup.
The step that matters
Drop the marrow balls slowly into the soup. Adding them gently to simmering liquid keeps them from breaking apart, since the mixture is soft and only loosely bound before it sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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