Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay

Ingredients

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

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 cups finely chopped onion
    • 2 garlic cloves, minced
    • 8 ounces chicken livers
    • 2 garlic cloves, minced
    • 1 1/4 teaspoons black pepper, divided
    • +18 other ingredients
  • Matzo Ball Soup
    • 1 medium onion, quartered
    • SEASONINGS:
    • 4 large eggs, lightly beaten
    • 1 bunch fresh parsley
    • 4 medium carrots, thinly sliced
    • +14 other ingredients


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