Matzoh Ball Soup Recipe
Matzoh ball soup is heartwarming during the chilly days of fall and winter when a substantial soup is needed. The matzoh balls can be prepared and cooked many hours ahead of time and then warmed in the soup. Upon reheating, be sure to simmer them long enough so they are hot all the way through. You don’t want the center to be cold. It goes without saying that good chicken soup is essential.
Game plan: For the lightest matzoh balls, be careful to not overbeat the matzoh mixture. It’s sort of like making muffins. Just fold in the dry ingredients and don’t overmix. Do not compact the mixture but use a light hand in forming the balls. Also crucial is the cooking time. The longer you poach the matzoh ball, the lighter it will be.
Joyce shows you the right way to make matzoh balls in a video for CHOW.
- 4 eggs
- 1/3 cup cold water
- 3 tablespoons rendered chicken fat
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/4 cups matzoh meal
- 10 to 12 cups chicken stock, reduced to 6 cups
- 1/4 cup chopped parsley
- In a large bowl, whisk together the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add salt and pepper. Gradually but quickly stir in the matzoh meal with a spoon. Do not overbeat! Chill the mixture for at least 30 minutes.
- Line two large baking sheets with baker’s parchment. With a large soup spoon dipped in cold water, and wet hands, form the chilled matzoh ball mixture into medium-sized balls about 1 1/2 inches in diameter. Do not roll too compactly. Place them on the prepared baking sheets and refrigerate. Bring two large pans of salted water to a boil. Drop in the matzoh balls, cover the pans and reduce the heat after the water comes back up to a boil. Simmer the matzoh balls for about 30 to 40 minutes or until you cut one in half and see that it is cooked uniformly all the way through. They should have doubled in size. Carefully remove the matzoh balls with a slotted spoon or Chinese wire skimmer and set aside.
- To serve: Bring reduced chicken broth up to a boil. Season to taste with salt and pepper. Add the matzoh balls and heat through, about 8 to 10 minutes. Ladle into bowls and sprinkle with ample chopped parsley.
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