| Matzo Ball Soup
Classic Jewish Soup
| 3 l | plus 250 ml chicken stock |
| 2 large | carrots, cut into 2.5 cm chunks |
| 2 large | celery stalks, cut into 2.5 cm chunks |
| 1 large | onion, cut into 2.5 cm chunks |
| 1 small | bunch parsley, fresh and coarsly chopped |
| 300 g | matzo meal |
| 8 | eggs, separated |
| 125 ml | vegetable oil |
| 1 tsp | salt |
| ½ tsp | 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.
|
Author: fim 
  member since 17/04/2008 
|
