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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Matzo Ball Soup Recipe

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This recipe for Matzo Ball Soup is from Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
¼ cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
¼ cup chicken stock or vegetable stock
1 cup matzo meal
¼ teaspoon ground cinnamon
1 to 2 tablespoons freshly grated ginger (optional)
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper to taste
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
15 matzo balls
Preparation Time:
Preparation Time:
1 hr 15 mins
Personal Notes:
Personal Notes:
I remember my Bubby making this and the whole house smelled fantastic

 

 

 

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