EMILY NATHAN'S MARROW BALLS
Provided by Joan Nathan
Categories appetizer, side dish
Time 30m
Yield About 20 marrow balls
Number Of Ingredients 6
Steps:
- To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds. Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.
- In a bowl, cream the marrow with a fork until perfectly smooth. Mix in the eggs, salt, nutmeg and chopped parsley. Mix in enough matzoh meal to make a soft dough. Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.
- Using your hands, roll the dough into balls the size of a quarter. Meanwhile, bring the chicken soup to a simmer. Fill a separate saucepan with water and bring it to a boil. Drop in one marrow ball; if it doesn't hold together, add more matzoh meal to the dough.
- Test again. When the test ball holds together, drop the remaining balls into the simmering soup and cook 10 to 15 minutes or until light and cooked through.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
JOAN NATHAN'S MATZO BALLS
This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration.
Provided by blucoat
Categories European
Time 35m
Yield 12 matzo balls
Number Of Ingredients 7
Steps:
- Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
- Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
- Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
Nutrition Facts : Calories 113.2, Fat 6.1, SaturatedFat 1.3, Cholesterol 105.8, Sodium 232.3, Carbohydrate 10, Fiber 0.3, Sugar 0.2, Protein 4.3
CHICKEN SOUP WITH MARROW BALLS
Provided by Joan Nathan
Categories dinner, lunch, soups and stews, appetizer
Time 2h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the water and the chicken to a boil. Skim off any residue that accumulates. Add the onions, parsnips, celery, rutabaga, turnip, kohlrabi (if using), 4 of the carrots, 4 tablespoons of the parsley, 4 tablespoons of the fresh dill and salt and pepper to taste. Cover and simmer over low heat for 2 1/2 hours.
- Strain the soup; remove the meat, celery and onion and discard or use for other purposes. When the soup has cooled slightly, remove the remaining vegetables, slice them into thin strips and return to saucepan.
- Refrigerate the strained soup until the fat congeals on the surface, about 3 hours or overnight. Skim off the fat.
- Add the zucchini and the remaining carrots. Add the marrow balls and cook as in Step 3 of the marrow ball recipe. Serve warm, garnished with the remaining parsley and dill.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1498 milligrams, Sugar 7 grams
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