MATZO-BALL SOUP
EQUIPMENT: Mixing bowls, 6 Qt. Stockpot, 8 Qt. Stockpot
Matzo Balls (kneidlach)
- 4 whole eggs, separate egg whites and yokes, set aside
- 2 tablespoons ice water
- 1 tablespoon chicken fat (schmaltz)
- ¼ teaspoon Kosher salt
- 1 cup Matzo Meal
- Boiling water, about 4 to 5 quart
Broth
- 8 cups Chicken stock (page 217 Healthy Meat & Potatoes)
- 1 parsnip or carrot, sliced
- 1 leak, sliced
- 1 stalk celery, sliced
- ½ pound, Egg noodles
- Celery leaves
PREPARATION:
In a mixing bowl, beat egg whites until stiff. Set aside.
With a whisk, combine egg yolks, ice water, and chicken fat. Add salt and Matzo Meal, continue to stir until mixed well. Fold in one-third egg whites until blended. Cover and refrigerate for 30 to 45 minutes.
Using a tablespoon and clean wet hands, form into balls, about 24. Set aside.
In the 6 Qt. stockpot, bring water to a boil and Add Matzo Balls. Reduce the heat to medium-low and simmer 20 to 25 minutes. Drain and set aside.
In the meantime, in the 8 Qt. Stockpot, over medium heat, bring chicken stock and vegetables to a simmer and cook until vegetables are tender. Add the egg noodles and Matzo Balls and simmer until noodles are cooked. Tops with parsley and serve.
Recipe from Dolly Zimmerman