Marrow Ball Soup

Ingredients

• soup bone
• piece of lean beef
• quarter of chicken
• parsley
• celery
• chile
• tomato
• carrot
• onion
• potato
• egg
• heaping tablespoonful of grated and sifted white bread crumbs
• marrow the size of a small egg

Method

1. 1

   For a good clear bouillon, put soup bone, lean beef, and chicken in cold water, boil, skim, then add parsley, celery, chile, tomato, carrot, onion, and potato.

2. 2

   Salt to taste and simmer for four hours.

3. 3

   For marrow balls, soak marrow in cold water, beat to a cream, add egg and bread crumbs, roll into small balls, and drop into boiling bouillon for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 26. The excerpt below is the record exactly as published.

MARROW BALL SOUP. Mrs. N. L. Lowman, No. 1063 Orange street— For a good clear bouillon, take soup bone, piece of lean beef, quarter of chicken, put on with cold water, let boil, skim well, then add parsley, celery, chile, tomato, carrot, onion, potato,, a small quantity of each. Salt to taste, simmer for four hours. Strain well. For marrow balls, take marrow the size of a small egg, soak in cold water several hours, then pour off water, beat marrow to a cream, add to each egg one heaping tablespoonful of grated and sifted white bread crumbs

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