Matzo Ball Soup Recipe
Yield: 6 servingsYield: 6 servings
Prep time: 0:55
Recipe by luhu.jp
Ingredients:
2 large: egg whites,
1 large: egg,
1 tablespoon: vegetable oil,
1/4 cup: unflavored seltzer,
2/3 cup: matzo meal,
2 tablespoon: parsley, minced
3/4 teaspoon: salt, or to taste
1/4 teaspoon: black pepper,
6 1/4 cup: chicken stock or low,
1: sodium chicken broth,
Directions:
Recipe by: Readers Digest Down Home Cooking - ISBN 0-89577-646-4
1. In a medium-size bowl, whisk together the egg whites, the egg and
oil, then whisk in the seltzer. Add the matzo meal, 1 Tbs of the
parsley, the salt, and pepper, stirring until smooth. Cover and
refrigerate for 30 mins.
2. While the matzo mixture chills, half-fill a large saucepan with
cold water and bring to a boil over high heat. Using your hands, roll
the matzo mixture into 1-inch balls (about 22) and drop them into the
boiling water. Lower the heat, cover, and simmer for 40 mins or just
until the matzo balls are cooked through.
3. In another large saucepan, bring the stock to a boil over high
heat, adding additional salt to taste if you wish. Using a slotted
spoon, transfer several matzo balls from the boiling water to each
soup bowl, then ladle over the hot stock. Garnish with the remaining
1 Tbs of parsley. Makes six 1 1/4-cup servings.
Yield: 6 servings
Preparation Time: 0:55
Source from luhu.jp
1. In a medium-size bowl, whisk together the egg whites, the egg and
oil, then whisk in the seltzer. Add the matzo meal, 1 Tbs of the
parsley, the salt, and pepper, stirring until smooth. Cover and
refrigerate for 30 mins.
2. While the matzo mixture chills, half-fill a large saucepan with
cold water and bring to a boil over high heat. Using your hands, roll
the matzo mixture into 1-inch balls (about 22) and drop them into the
boiling water. Lower the heat, cover, and simmer for 40 mins or just
until the matzo balls are cooked through.
3. In another large saucepan, bring the stock to a boil over high
heat, adding additional salt to taste if you wish. Using a slotted
spoon, transfer several matzo balls from the boiling water to each
soup bowl, then ladle over the hot stock. Garnish with the remaining
1 Tbs of parsley. Makes six 1 1/4-cup servings.
Yield: 6 servings
Preparation Time: 0:55
Source from luhu.jp
Tags
Soups