Chicken Soup With Matzo Balls

Serves: 6
Total Calories: 271


2 eggs
2 tablespoons , melted chicken fat, , margarine, or vegetable oil
1/4 cup Chicken Stock
1/2 cup matzo meal
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill weed
1 tablespoon chopped fresh chives

8 cups Chicken Stock, preferably clarified, or low-sodium broth


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.

Nutritional Facts:

Serves: 6
Total Calories: 271
Calories from Fat: 29

This Chicken Soup With Matzo Balls recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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