Emily Nathans Marrow Balls Recipes

JOAN NATHAN'S MATZO BALL SOUP

Steps:

• In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
• To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
• Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

EMILY NATHAN'S MARROW BALLS

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.

MARROW SOUP

Steps:

• Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until soft. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock, butter beans and most of the coconut milk (reserve a few tablespoons). Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.
• Remove from the heat and leave to cool slightly, then transfer the mixture to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter with the coriander.

CHICKEN SOUP WITH MARROW BALLS

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.