Matzo Ball Soup

Matzo Ball Soup
Photo by Sarah Jay

Ingredients

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

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
    • 3 cups shredded cooked chicken breast (about 1 pound)
    • 4 large egg whites
    • 1 1/4 cups finely chopped onion
    • 1/8 teaspoon ground nutmeg
    • +19 other ingredients
  • Matzo Ball Soup
    • 1 3/4 teaspoons kosher salt
    • 2 1/2 teaspoons kosher salt
    • 1 medium onion, quartered
    • 4 medium carrots, thinly sliced
    • +15 other ingredients


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