Jewish Recipes
Mom's Matzo Ball Soup Recipe
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Mom's Matzo Ball Soup

serves 6

This is a slight variation of one of the best. Make the matzo balls teaspoon size.

6 cups freshly made chicken stock

1 each carrot, peeled and sliced

1 piece celery, sliced

1/2 each yellow onion, chopped

1/4 cup parsley, chopped

1 cup matzo meal

1/4 cup chicken stock

4 eggs, separated

1/4 cup nyia fat or oil

salt and white pepper to taste

Cook vegetables in the 6 cups chicken stock until tender. The stock should be clear but not fat free.

In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or oil, and salt and pepper. In another bowl, beat egg whites until frothy, but not stiff. Fold the egg whites into the matzo mixture. You must refrigerate for at least 15 minutes. This will make the batter stiff. Shape the mixture into balls with 2 teaspoons or your hands dipped in cold water so the batter doesn't stick to your fingers. Carefully add the balls to the simmering soup as you form them. Cover and cook for 30 minutes. Do not simmer too fast as that will break the matzo balls up. Serve hot.


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