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
  • 5 oz. (1-¼ cups) matzo meal
  • 1 tsp. kosher salt
  • 7 cups Golden Chicken Broth

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
    • 8 ounces chicken livers
    • 8 1/2 cups Brown Chicken Stock, divided
    • 4 large egg whites
    • 1 1/4 cups finely chopped onion
    • +19 other ingredients
  • Matzo Ball Soup
    • 4 large eggs, lightly beaten
    • GARNISH:
    • 1 cup matzo meal
    • SOUP:
    • MATZO BALLS:
    • 3 celery ribs
    • 3 parsnips, thinly sliced
    • 1 (1-oz.) package fresh dill
    • +11 other ingredients


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