Matzo Ball Soup Recipe

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This traditional soup is a delicious addition to any Passover feast.
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Servings:
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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
Container: stock pot
Directions
PREP
20 mins
COOK
15 mins
READY IN
35 mins
SOUP:
  • 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.
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