Matzah Ball and Chicken Soup
Author: Amy Kritzer
Recipe type: Soup
- 6 eggs
- ¼ cup plus 2 tablespoons olive oil or schmaltz
- ¼ cup plus 2 tablespoons seltzer
- 1½ cups matzo meal
- ¼ cup grated onion, dried well
- ½ teaspoon baking powder (this gives you light and fluffy balls. Add more up to 1 teaspoon for even lighter balls)
- ¼ teaspoon salt (or ½ teaspoon if using oil or unsalted schmaltz)
- ¼ teaspoon pepper
- 10 cups stock
- 3 carrots, diced or cut into rounds
- 3 parsnips, diced or cut into rounds
- 3 celery stocks, diced or cut into slices
- 1 pound chicken
- Salt to taste
- Fresh parsley or dill for garnish
- In a large bowl, whisk together eggs, schmaltz and seltzer.
- Then add matzo meal, onions, baking powder, salt and pepper. Mix just until combined. Do not overmix.
- The mixture will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
- Bring the stock to a boil, and then reduce to a simmer.
- Shape the matzo mixture into 12 1-inch balls, and place in the stock. Cover and cook for 45 minutes.
- Then, add carrots, parsnips, celery and any other veggies you choose, and simmer covered for an additional 15 minutes until the balls are cooked and veggies are tender.
- Add chicken, salt to taste and garnish with parsley or dill.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/matzah-ball-and-chicken-soup/