Marrow Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 30 g beef or veal pulp
- 30 g butter
- 65 g breadcrumbs or rated bread rolls
- 2 egg (s)
- 1 pinch (s) nutmeg
- 2 pinches salt
- 2 teaspoons parsley, chopped
- Meat broth
Print Recipe
Pin Recipe Instructions
- Heat the pulp in a pan or small saucepan and let it melt. Press lightly with the fork. Finally remove solid components - only use the liquid pulp, possibly sieve beforehand.
- Now weigh the marrow. Add butter, eggs and breadcrumbs and stir - ideally with a hand blender. Now season with salt and nutmeg. Now shape small dumplings from the mixture as required and let them steep in hot meat stock until they come to the surface. Sprinkle with parsley and serve hot.
- Tip: The mass is easier to shape if it can solidify in the refrigerator.
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