Matzoh Ball Soup
Passover just wouldn't be Passover without Matzoh Ball Soup for many families. These matzoh balls are light, fluffy, tasty, and easy to make. For more flavorful Matzoh balls, add a few tablespoons minced carrot, a minced garlic clove, minced chives, or chopped fresh parsley to taste to the matzoh ball mixture and use a flavorful stock.
3 eggs, separated
1/2 teaspoon salt
3 tablespoons chicken fat at room temperature
3 tablespoons hot chicken broth
3/4 cup matzoh meal
2 quarts water
9 cups homemade chicken stock or soup
Beat the yolks with the salt in a large bowl until thick and yellow colored. Mix in the chicken fat and chicken broth until well mixed. In a separate bowl with clean beaters, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites gently into the egg yolk mixture. Carefully fold in the matzoh meal. Refrigerate the mixture for at least 1 hour. Place the water on to boil and once boiling, salt generously. With wet hands, roll the matzoh mixture into small walnut sized balls and drop one by one into the boiling water. Do not make the matzoh balls too large, as they will expand generously upon cooking. Cover and cook for 30 minutes. Bring the homemade chicken stock or soup to a boil, and then, using a slotted spoon, transfer the matzoh balls to the chicken soup. Simmer for 15 minutes, and then serve hot.
Makes 12 servings.
Preparation Time: 30 minutes
Chilling Time: 1 hour
Cooking Time: 45 minutes
Total Time: 2 hours, 15 minutes