CHICKEN SOUP WITH MATZOH BALLS
Steps:
- 1. Beat together the eggs and 1/2 cup of the stock. (If you would prefer very light matzoh balls, separate the eggs and beat the yolks with the stock. Beat the whites until almost stiff and fold them in after adding the matzoh meal.)
- 2. Stir in the onion, fat, salt, and pepper. Add the matzoh meal; the dough should be quite moist, barely stiff enough to make into balls. If it is too moist, add a little more meal.
- 3. Cover the mixture and refrigerate for an hour or overnight. When you're ready to cook, place a large pot of salted water to boil. (You can also cook the matzoh balls directly in your stock, but use the larger quantity of stock; the balls absorb a lot of liquid.) Using wet hands, shape the mixture into small balls, about 1 inch in diameter. Meanwhile, cook the carrots in the 5 1/2 cups stock.
- 4. Turn the heat under the boiling water to medium-low and cook the balls until expanded and set, about 30 minutes. Set them in soup bowls and ladle the stock and carrots over them, then garnish with lots of parsley.
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Brandy Ogle
[email protected]Will try!
Sony Dell
[email protected]Delicious!
Lovely Kanxoo
[email protected]I followed the recipe exactly and the soup turned out bland and watery. The matzo balls were also very dense. I will not be making this recipe again.
Rafia Sheikh
[email protected]The soup was easy to make and very tasty. The matzo balls were a bit dense for my liking, but overall the soup was a hit with my family.
Sharingis Caring
[email protected]This was my first time making chicken soup with matzo balls, and it turned out great! The soup was very flavorful and the matzo balls were cooked perfectly. I will definitely be making this soup again.
Koki JO
[email protected]I've made this soup countless times and it always turns out delicious. The broth is rich and flavorful, and the matzo balls are light and fluffy. I like to add a few extra vegetables to the soup, such as carrots, celery, and parsnips. I also like to