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