Total Calories: 271
1. TO MAKE THE MATZO BALL DOUGH: In a large bowl, beat the eggs with the chicken fat, margarine, or oil and stock until well blended. Stir in the matzo meal, salt, and herbs. Cover and refrigerate for 1 hour.
2. Bring a large pot of salted water to a boil. With wet hands, form matzo balls about 1 inch in diameter. Do not compact them. Drop in the boiling water. When the balls float to the surface, reduce heat to a bare simmer, cover, and cook for about 35 minutes. Remove with a slotted spoon, cover, and refrigerate until ready to use.
3. To serve, place the stock in a large pot, add the matzo balls and simmer over low heat until warm.
TO MAKE AHEAD: Let the matzo balls cool completely, cover, and refrigerate for up to 3 days.
TO REHEAT: Proceed with Step 3.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chicken Soup With Matzo Balls recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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