Loosen the marrow from 2 bones, heat until it has dissolved, allow to cool. Then stir with an egg until foamy, season with salt and nutmeg. Then knead with breadcrumbs until you can form small dumplings out of them. Bring water to a boil and boil a test dumpling, if it crumbles, knead in some breadcrumbs. The marrowballs can be frozen well. They are then just frozen in the hot broth and let the broth boil briefly. The dumplings then float to the surface and are done.
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