Home › Soups › Marrow Ball Soup

Marrow Ball Soup

Procure two pounds of soup meat with a marrow bone, a small piece of liver and kidney; remove the marrow from the bone; place the meat and bone in a soup kettle; cover with cold water, set the kettle over the fire; as soon as it boils add one finely cut onion, one leak, one small white turnip, one small carrot, one-half cupful of finely cut celery; a bouquet of herbs, and one-half teaspoonful of salt. Simmer slowly for three hours. In the mean time, rub one heaping tablespoonful of marrow to a cream, add the yolk of an egg, season with one-quarter of a teaspoonful of salt, a dash of nutmeg, and one teaspoonful of finely chopped parsley; mix and add three tablespoonfuls of grated bread crumbs and the white of the egg beaten to a stiff froth; make into a dozen small balls. Remove the meat from the soup when done, and strain the soup into a clean saucepan. Return to the fire; when it boils add the dumplings and boil for six minutes. Add more seasoning if necessary and serve.