Matzo Ball soup Recipe
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Category: |
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Ingredients: |
Ingredients: One batch of homemade chicken broth, about 2 quarts, with some of the meat reserved and some chicken fat saved (I make the broth the day before and refrigerate it over nigh so the fat rises to the top and makes it easy to skim off).
1-2 carrots thinly sliced
1 celery rib thinly sliced
Parsley for garnish
Matzo Balls:
1 cup of matzo meal (I use Striets)
4 eggs
¼ cup of chicken fat (or vegetable oil)
1 ½ teaspoons of salt
1/2 teaspoon baking soda
Pinch or 2 of black pepper
6 tablespoons of water or chicken broth
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Directions: |
Directions:Beat the eggs in a large bowl and add the chicken fat or oil. Mix again. Add the water or chicken broth.
Mix the matzo meal, baking soda, salt and pepper in a bowl. Add it to the egg mixture and mix well. Refrigerate the matzo ball mixture for one hour or longer.
Get 4 quarts of water to a boil in a large pot or Dutch oven.
Shape the matzo balls with wet hands by using heaping tablespoon sized portions. Roll them in between your 2 hands to form balls. Don’t over work them.
Carefully lower them into the boiling water in different spots and bring back to a boil. Cover the pot and lower heat to a simmer. Cook for about 30-35 minutes.
Bring the broth, carrots, and reserved chicken meat to a boil and simmer for about 10 minutes. Add the cooked matzo balls with slotted spoon and serve with parsley for garnish. |
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