Instructions: Have the butcher crack the bone. Carefully remove the marrow (there should be 2 to 3 tablespoons). Cream the marrow, then add the egg. Beat until mixture thickens. Stir in onion, parsley and salt. Add the matzo meal, a tablespoon at a time until mixture is thick. You may not need all the meal. Chill 1 hour. Moisten hands and shape the mixture into very small balls. Cook in soup for 15 minutes.

Makes about 24.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.