Marrow Balls For Beef Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Family recipe passed down and added to for several generations. Adds that little something extra to any kind of beef soup. Ingredients:
beef soup made from beef shank |
large knuckle bone |
8 -10 marrow bones |
1 egg white beaten |
seasoned bread crumbs |
kosher or grey salt and pepper to taste |
juice from 2 or 3 pressed cloves of garlic |
optional |
2 hot peppers chopped super super fine and mixed into balls |
Directions:
1. Strain your soup using a large colendar and big bowl or another soup pot
2. So that bones remain in colander
3. Allow bones to cool while you complete your soup (barley veggies or whatever
4. Small pot covered with a small strainer on stove
5. tap each marrow bone on strainer until you have all marrow out of bones
6. Gently use a spoon and push marrow thru
7. You only want to keep out small hard tiny boney pieces
8. bring soup to rolling boil
9. meanwhile place marrow with its juice in bowl, egg white, garlic juice, salt, and add breadcrumbs slowly until you have a mixture which will easily roll into tight knit balls
10. Drop balls carefully one at a time into soup....they will rise immediately and be cooked in about 5 minutes
11. Turn off soup
12. leave on burner for about 10 more minutes.
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