Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay

Ingredients

  • ¼ cup rendered chicken fat or fat reserved from the chicken broth, at room temperature
  • ¼ tsp. freshly ground white pepper
  • 4 large eggs
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tsp. kosher salt
  • 7 cups Golden Chicken Broth
  • 5 oz. (1-¼ cups) matzo meal

In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmi...

View full recipe at Fine Cooking

Comments

Variations on Matzo Ball Soup

  • Matzo Ball Soup
    • 1 1/4 teaspoons black pepper, divided
    • 1 1/4 teaspoons salt, divided
    • 1 1/4 cups finely chopped onion
    • 1/8 teaspoon ground nutmeg
    • Cooking spray
    • +18 other ingredients
  • Matzo Ball Soup
    • 4 medium carrots, thinly sliced
    • 1 1/2 to 2 Tbsp. fresh lemon juice
    • 1 3/4 teaspoons kosher salt
    • 1 bunch fresh parsley
    • +15 other ingredients


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