Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Marrow bone (large)

  2. 1 Egg

  3. 2 teaspoons 10ml Grated onion

  4. 1 tablespoon 15ml Minced parsley

  5. 1 teaspoon 5ml Salt

  6. 1/3 cup 78ml Matzo meal

Instructions Jump to Ingredients ↑

  1. 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.


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