Marrow Ball Soup                        

 100 g marrow from a beef marrow bone, 1 egg, some salt, pepper, nutmeg, 100 g breadcrumbs, chopped parsley, ½ roll (soakes and squeezed)

1 l broth

 Dissolve the marrow, pass it through a sieve and cool it down. Stir until frothy. Add the egg, breadcrumbs, the roll, salt, pepper, nutmeg and parsley. Add as much dried bradcrumbs as are necessary to form little marrow balls.

Bring broth to the boil, reduce temperature and simmer the marrow balls for about 10 minutes.