Best Emily Nathans Marrow Balls Recipes

CHICKEN SOUP WITH MARROW BALLS

Chicken Soup With Marrow Balls image

Provided by Joan Nathan

Categories dinner, lunch, soups and stews, appetizer

Time 2h45m

Yield 12 servings

Number Of Ingredients 14

Ingredients

4 quarts tepid water
1 large cut-up chicken, preferably stewing or large roaster
2 whole onions, peeled
4 parsnips, peeled
2 stalks celery with leaves
1 rutabaga, peeled
1 large turnip, peeled
1 kohlrabi, quartered (optional)
6 carrots, peeled (slice 2 into matchlike sticks)
6 tablespoons chopped fresh parsley
6 tablespoons fresh dill
Salt and freshly ground pepper to taste
1 whole zucchini, sliced into matchlike sticks
Marrow balls (see recipe)

Steps:

In a large saucepan, bring the water and the chicken to a boil. Skim off any residue that accumulates. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste. Cover and simmer over low heat for 2 1/2 hours.
Strain the soup; remove the meat, celery and onion and discard or use for other purposes. When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight. Skim off the fat.
Add the zucchini and the remaining carrots. Add the marrow balls and cook as in Step 3 of the marrow ball recipe. Serve warm, garnished with the remaining parsley and dill.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1498 milligrams, Sugar 7 grams

EMILY NATHAN'S MARROW BALLS

Emily Nathan's Marrow Balls image

Provided by Joan Nathan

Categories appetizer, side dish

Time 30m

Yield About 20 marrow balls

Number Of Ingredients 6

Ingredients

4 tablespoons marrow (from about 1 1/2 pounds marrow bones)
3 large eggs, well beaten
1 teaspoon salt, or to taste
Dash of grated nutmeg
1 tablespoon chopped parsley
1/2 cup matzoh meal

Steps:

To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds. Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.
In a bowl, cream the marrow with a fork until perfectly smooth. Mix in the eggs, salt, nutmeg and chopped parsley. Mix in enough matzoh meal to make a soft dough. Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.
Using your hands, roll the dough into balls the size of a quarter. Meanwhile, bring the chicken soup to a simmer. Fill a separate saucepan with water and bring it to a boil. Drop in one marrow ball; if it doesn't hold together, add more matzoh meal to the dough.
Test again. When the test ball holds together, drop the remaining balls into the simmering soup and cook 10 to 15 minutes or until light and cooked through.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams