| Matzo Ball Soup
Classic Jewish Soup
| 3 |
plus 250 ml chicken stock |
| 2 |
carrots, cut into 2.5 cm chunks |
| 2 |
celery stalks, cut into 2.5 cm chunks |
| 1 |
onion, cut into 2.5 cm chunks |
| 1 |
bunch parsley, fresh and coarsly chopped |
| 300 |
matzo meal |
| 8 |
eggs, separated |
| 125 |
vegetable oil |
| 1 |
salt |
| ½ |
white pepper |
Method
Put the 3 litre stock into a large pot with the carrots, celery, onion and parsley; you should have a depth of at least 10 cm of liquid for the matzo balls to float in. Bring to a boil and reduce the heat until just simmering.
In a mixing bowl, combine the matzo meal, the remaining 250 ml stock, egg yolks, vegetable oil, salt and pepper, stirring well.
In a separate bowl, beat the egg whites with a whisk until frothy but still liquid. Fold the whites into the matzo-meal mixture until smoothly blended.
Moistening your hands with cold water, gently and quickly shape the matzo mixture into smooth balls 5 cm in diameter. As each ball is formed, gently drop it into the simmering soup. Cover partially and cook for 30 minutes.
Ladle the stock into warmed bowls, adding matzo balls and a few pieces of vegetable and parsley to each portion.
In a mixing bowl, combine the matzo meal, the remaining 250 ml stock, egg yolks, vegetable oil, salt and pepper, stirring well.
In a separate bowl, beat the egg whites with a whisk until frothy but still liquid. Fold the whites into the matzo-meal mixture until smoothly blended.
Moistening your hands with cold water, gently and quickly shape the matzo mixture into smooth balls 5 cm in diameter. As each ball is formed, gently drop it into the simmering soup. Cover partially and cook for 30 minutes.
Ladle the stock into warmed bowls, adding matzo balls and a few pieces of vegetable and parsley to each portion.
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Author: fim 
  member since 17/04/2008 
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