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MARROW BALL SOUP Recipe

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This recipe for MARROW BALL SOUP is from ARTichokes and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Marrow Ball Broth


Ingredients:  
Ingredients:  
1-1/2 lbs. Marrow Bones (approximately)
1 large Onion
Salt to taste
2 sprigs Parsley
Egg Shells, optional*
Cold water to cover, about 2” above the height of ingredients.
NOTE: * (My future father-in-law added these to add flavor as well as calcium for better health. They are strained out before eating.)

Directions:
Directions:
Scrape the marrow fat from the bones and render on medium low heat in a frying pan.

Make a broth from the bones, including marrow fat clinging to the bones. Also include any excess melted marrow fat (see above). Add onion salt, parsley, and cold water. Bring to boil and then simmer for 1-1/2 hours. Strain. Add more salt if needed. Bring broth to boil and add marrow ball dumplings, six or eight at a time. They are done when they pop to the surface of the broth. Serve immediately.
 

Pop Wetzel’s Marrow Ball Dumplings


Ingredients:  
Ingredients:  
2 lbs. Beef Marrow Bones
1/2 cup melted, strained Marrow Fat
1-1/2 cups plain Bread Crumbs
3 Eggs
1/4 tsp. plus 1/8 tsp. Nutmeg
1/2 tsp. plus 1/8 tsp Salt
2 tbs. Parsley, finely chopped and loosely packed

Directions:
Directions:
Scrape the marrowfat from the bones and place in a cast iron frying pan. Heat over medium low heat until the marrowfat is melted. Strain into a liquid measuring cup. If there is not sufficient melted fat, add butter to the pan. Melt and add to the marrowfat. If there is a little too much, save melted marrowfat to add to broth you will make. If there is a great deal too much marrow fat, you may increase the marrow ball recipe by 1/3 or by 1/2, your choice. Add the eggs, the seasoning and the parsley and mix again. Place bowl in refrigerator for a half hour so that batter will be chilled, making the next step easier.

Shape marrow ball mixture into balls a little larger than walnuts.

Heat the broth to boiling. Add marrow balls, 6 or 8 at a time, depending upon the size of the surface of the broth. When they rise to the surface they are done. Lower heat. Remove Marrow balls carefully and reserve. Reheat broth to boiling and continue until all are cooked. Serve with hot broth. A wonderful way to begin a meal!

Personal Notes:
Personal Notes:
When I moved to the mid-Bronx to a German/Jewish neighborhood when I was fifteen, Home Street Presbyterian Church became the center of my family’s social life. There I met Americans of many nationalities. I also met the German-descended boys from a nearby Evangelical Reformed Church where the Sunday services were first in German and then in English. The boys from that church joined our youth group “because there were many more pretty girls in our church,” they said. And this is how I met Charlie, the boy I would eventually marry.

When we started dating, we always had Sunday dinner at his house around noon and then dinner at my house at about 5:30 p.m. The menu at his house varied very little. Usually, the meal started with Marrow Ball Soup. Soup in my home was a depression dish, made of left overs, totally unappetizing. This beef broth with dumplings was at the other end of the spectrum – absolutely delicious. Charlie’s mother never got around to giving me the recipe for the broth. So, I got it in Germany when we were stationed there after World War II ended. The dumplings recipe for the soup comes from my husband’s father. He was born in Germany near the Black Forrest and was a good cook. I loved eating dinner at Charlie’s house because the food seemed so unusual to me.

 

 

 

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