Passover Matzo Ball Soup
Source of Recipe
K.arlette2011
List of Ingredients
Matzo Ball Soup
homemade chicken broth for matzo ball soup, chilled
4 large eggs , separated
salt and pepper
1/4 cup seltzer
1 cup matzo meal
4 carrots , sliced
sprig dill , for serving
Recipe
Make matzo balls:
Using a small spoon, gently scrape away any fat that has solidified on surface of broth.
Warm 1/4 cup fat in the microwave, reserve remainder for another use.
In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper.
Whisk in seltzer, and immediately fold in matzo meal.
In a separate bowl, with a mixer, whip egg whites until stiff peaks form.
In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
Bring a large pot of lightly salted water to a boil.
Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water.
Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes.
Meanwhile, in a medium pot, bring 8 cups broth to a simmer.
Season with salt.
Add sliced carrots and simmer until tender, about 7 minutes.
With a slotted spoon, remove matzo balls from water and divide among four bowls.
Ladle broth and carrots into bowls and top with dill springs.
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