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Matzo Ball Soup

Craving a hearty bowl of soup? Try out this dynamic and tasty matzo ball recipe!

Prep
Cook
Serves 4people
Ingredients
Matzo Balls
1/2
cup matzo meal
2
farm fresh eggs at room temperature
2
tablespoons reserved chicken fat from your soup
1
teaspoon salt and 2 teaspoons of freshly ground nutmeg
1/4
teaspoon freshly ground black pepper
3
tablespoons seltzer water, not club soda (too salty)
Directions
1.
Mix all matzo ball ingredients in a bowl. Cover and rest in the in the refrigerator for at least an hour.
2.
Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot. Reduce the flame.
3.
Wet your hands. Form matzo balls by dropping just enough of matzo ball batter to form approximately 1-inch in diameter into the palm of your wet hands and rolling them in the shape of an Idaho potato- loosely into oblong balls. Drop them carefully into the simmering chicken stock from the bones one at a time.
4.
Cover the pot and cook them for 30 to 40 minutes without opening or peeking or allowing anyone else to open the pot to catch a glance at them. EVER! Patience is necessary.
5.
A good pinch of nutmeg is also recommended!

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