Marrow Balls
Description
These luxurious marrow balls are a traditional Passover delicacy, offering a rich and velvety texture that melts in your mouth. Made with fresh bone marrow, matzo meal, and aromatic herbs, they add a profound depth of flavor to any soup. The combination of sweet onion, fresh parsley, and rich egg creates a savory balance that is both comforting and elegant. Ideal for serving in clear broths or as part of a festive holiday meal, these meatballs are surprisingly simple to prepare. They provide a luxurious twist on standard matzo ball recipes, elevating your Passover Seder or weeknight dinner with their indulgent taste and tender consistency.Ingredients
Directions
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Have a butcher crack open the marrow bone or use a kitchen mallet to carefully crack it lengthwise.
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Use a spoon to scoop out the soft marrow from the bone, aiming for about 2 to 3 tablespoons.
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Place the marrow in a mixing bowl and beat it with a fork or whisk until it becomes creamy and smooth.
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Add the egg to the marrow and beat vigorously until the mixture thickens and combines well.
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Stir in the grated onion, minced parsley, and salt, mixing until evenly distributed.
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Gradually add the matzo meal, one tablespoon at a time, stirring gently until the mixture holds together but is not dry.
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With wet hands, roll the mixture into small balls, approximately 1 to 2 inches in diameter.
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Bring a pot of salted water to a gentle simmer and carefully drop the marrow balls into the water.
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Cook for 10 to 15 minutes, or until the balls are firm to the touch and cooked through.
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Remove with a slotted spoon and serve immediately in hot broth or soup.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 162.7kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 2.2g12%
- Cholesterol 65.9mg22%
- Sodium 4905.5mg205%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 2.2g9%
- Sugars 0.2g
- Protein 12.3g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marrow balls are delicate and should be added to soup at the end of cooking to prevent them from breaking apart.
If the marrow is too cold, let it sit at room temperature for a few minutes to make it easier to mix.
These can be frozen uncooked on a baking sheet before transferring to a bag for future use.
For a lighter version, you can reduce the amount of matzo meal, but the balls may be more fragile.
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