6 Eggs (Separated)
1 tsp. Salt
1 cup Matzo Meal or Matzo Crackers (crushed)
2 or so tbsp Schmaltz (rendered chicken fat) melted
Beat egg whites until stiff. Beat the egg yolks until light and then fold them into the stiffened egg whites. Mix the matzo meal with the salt and pepper, and then fold into the eggs. Stir in the melted schmaltz and let stand for 5 minutes. (If you have the crispy bits of chicken skin left from rendering the fat you can crumble some of those in as well.) Have a small bowl of cold water beside you and wet your hands as you form the matzo dough into small balls, about the size of a walnut, and drop into rapidly boiling chicken broth, the water helps keep the balls from sticking to your hands. Bring broth to a simmer and cook for 20 minutes. Remove one ball and test to see if it has cooked thoroughly. Adjust time accordingly. You can serve this in a clear broth as Matzo Ball soup or as an accompaniment to roast chicken.
Note: Wonderful at any time, Matzo Ball soup makes great comfort food if you or someone you love has a cold, just simmer lots of garlic and ginger in the broth! The matzo ball's are nice and easy on the tummy, too.
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