Matzo ball soup recipe
Matzo Ball Soup recipe
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|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|
|125 ml||vegetable oil|
|½ tsp||white pepper|
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.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Matzo ball soup recipe
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