Bone Marrow Matzo Balls


  • 8 tablespoons marrow (from about 13 pounds beef bones)
  • 2 eggs, separated
  • 2 tablespoons parsley, chopped
  • 2 teaspoons salt
  • Pinch of nutmeg, freshly grated
  • 1 cup matzo meal
  • 2 quarts chicken stock
  • Herbs, your choice, to garnish


Soak marrow bones overnight in salted water to release impurities.

Roast the bones in a preheated 400°F oven for 20 to 30 minutes; cool slightly.

Push marrow out of bones and transfer to a small bowl. Combine with 2 egg yolks, parsley, salt and nutmeg. Add matzo and mix until thoroughly combined.

In a separate bowl, whip remaining egg whites until they hold peaks. Gently fold into bone marrow mixture.

Form dumplings into small balls. Drop into simmering chicken stock 4 to 5 at a time.

Cook for 10 to 15 minutes per batch, then transfer with slotted spoon to a serving bowl.

Ladle chicken stock over matzo balls and garnish with herbs. Makes 6 to 8 servings.

Chef Jeremy Salaman, The Eddy, NY, from Food Fanatics Magazine