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. |