MATZO-BALL SOUP with Schmaltz

MATZO-BALL SOUP with Schmaltz

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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