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
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground white pepper
  • 7 cups Golden Chicken Broth
  • 5 oz. (1-¼ cups) matzo meal
  • 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
    • 4 large eggs, seperated
    • 1/4 cup(s) chicken fat, melted
    • 12 cup(s) chicken stock
    • 1 teaspoon(s) coarse or Kosher salt
    • +4 other ingredients
  • Matzo Ball Soup
    • 3 cups shredded cooked chicken breast (about 1 pound)
    • 4 large egg whites
    • 1 1/4 cups finely chopped onion
    • 1 1/4 teaspoons black pepper, divided
    • +7 other ingredients
  • Matzo Ball Soup
    • 1/2 teaspoon ground white pepper
    • 1 3/4 teaspoons kosher salt
    • 2 1/2 teaspoons kosher salt
    • 1 1/2 to 2 Tbsp. fresh lemon juice
    • +15 other ingredients


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