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Matzah Ball Soup
Matzo Ball Soup
Category
APPETIZERS & SOUP
Servings
4
Ingredients
2 large Eggs, separating whites and yolks
3 TBS. Chicken fat
3/4 c. Unsalted matzo meal
1 TBS. Fresh parsley, chopped
1 TBS. Fresh dill, chopped
1 TBS. Onion, grated
1/2 tsp. Kosher salt
1/8 tsp. Ginger, ground
1/8 tsp. Nutmeg, ground
1 tsp. Caribbean Turkey Blend (or Gulf Coast Bay Seasoning to add heat)
1/4 tsp. Black Tellicherry peppercorns, ground
½ c. Chicken stock , hot, but not boiling
2-3 quarts of homemade chicken stock for the soup (check out our recipe)
Matzoh Balls
Soup
Directions
Beat egg yolks and chicken fat until thick and well blended. Add the ½ cup of hot chicken stock and beat well.
Slowly stir in all the herbs and spices in a medium bowl to blend.
Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternating with matzo meal, doing 1/3 at a time.
Cover and refrigerate until cold and firm, at least 1 hour and up to 1 day.
Bring the 2-3 quarts of chicken stock you are using for the soup to a boil.
Using hands moistened in ice water, shape matzo mixture into balls (each about 2 inches in diameter).
Drop matzo balls into boiling stock. Reduce heat to low; simmer covered until cooked through, about 15 minutes.
Portion into bowls and serve.
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