April 6, 2017
Toben’s Matzah Ball Soup
Toben Food by Design shares a recipe for chicken soup just in time for the Jewish holiday Passover.
Yield: Serves 6
- In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in the water and salt. Add matzah meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours.
- Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
- Slightly dampen your fingertips and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan.
- Repeat process with remaining batter.
- Using a large spoon, slide the matzah balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes.
- Add carrots, celery, onion and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzah balls are cooked through. (To test if the matzah balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes longer)
- To serve, fill the soup bowls evenly with soup and vegetables, one or two matzah balls, garnish with fresh dill, and serve immediately.