Matzo Ball Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 10
Serving Size: 8 ounces
 RecipeTips.com

Ingredients
- Soup
- 4 large eggs, seperated
- 1/4 cup chicken fat, melted
- 12 cups chicken stock
- 1 teaspoon coarse or Kosher salt
- fresh ground pepper, to taste
- Matzo Balls
- 1 cup matzo meal
- 1/2 cup fresh parsley, chopped

 
 
This traditional soup is a delicious addition to any Passover feast.
 
Directions
SOUP:


1

  • Reserve 1/2 cup of stock for matzo balls. Place 12 cups of chicken stock in a stock pot or
    similar.
  • Prior to adding matzo balls, bring soup stock to a boil and then simmer.

    • MATZO BALLS:

    • Seperate and place egg yolks in a mixing bowl.
    • Add fat, 1/2 cup of stock and salt to eggs and whisk together.
    • Combine matzo meal and parsley with other ingredients in mixing bowl.
    • Place mixed ingredients into refrigerator to thicken for 20 to 30 minutes.
    • Remove from refrigerator and form into small balls that are slightly less than 2 inches in
      diameter.
    • Place balls into simmering stock, place cover on pot and allow matzo balls to cook until done
      in approximately 15 to 20 minutes.
    • Serve and garnish with bits of parsley if desired.


    2