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Passover Matzo Ball Soup

Prep
Cook
Serves 8people
Ingredients
matzo balls
1 1/4
cup matzoh meal
2 1/2
tsp kosher salt
1/2
tsp granulated garlic
1/2
tsp baking powder
1/2
tsp baking soda
5
large eggs, 3 separated
1/4
cup vegetable oil
1/4
cup minced onion
1
tbs vegetable oil, for forming the matzoh balls
2
qt Chicken Broth
3
cup of Egg Noodles
1
large carrot, thinly sliced
2
celery ribs, thinly sliced
1
small onion, cut into 1/2-inch dice
1/4
lb rutabaga, peeled and cut into 1/2-inch dice
4
large dill sprigs
4
large parsley sprigs
kosher salt
freshly ground pepper
Directions
1.
In a large bowl, combine the matzoh meal, salt, garlic, baking powder and baking soda. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and onion. In a separate bowl, beat the 3 egg whites with an electric hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for about 20 minutes or overnight, until firm. Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon of water. Scoop 1-tablespoon-size mounds of the matzoh batter onto the baking sheet. Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling them as gently as possible.
2.
Prepare Chicken Meatballs. (See Recipe)
3.
Bring Broth to a Simmer. Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper. Add the matzoh balls. Cover and cook over moderate heat, turning the matzoh balls a few times, until they are plump and cooked through, about 25 minutes.
4.
In a separate pan, boil water and add the egg noodles until cooked. Add noodles to broth.
5.
Add chicken meatballs to the soup until warm. Remove the herb sprigs. Season the soup with salt and pepper and serve immediately. Garnish with parsley and serve.

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