Matzo Ball Soup Recipe

From Dorothy McNett's Recipe Book.

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Matzo Ball Soup

From Dorothy McNett's recipes at So easy, so delicious! Make your own chicken broth soup, or use one of the organic boxed ones now available.

3 eggs, separated
1/4 cup chicken broth
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/8 teaspoon freshly ground pepper
3/4 cup matzo meal
4 cups or more of chicken soup or broth

Separate eggs and place in batter bowls. With electric beater, beat egg whites stiffly and set aside. Using the same beater, beat the yolks, adding broth, oil, salt and pepper. Beat in the matzo meal, 1/4 cup at a time. Remove beater, and with spoon or spatula fold in the egg whites. Cover and chill about 30 minutes. Then shape into balls, using about 2 teaspoons of the dough. When ready to cook, bring the soup or broth to a boil, drop in the matzo balls, stirring gently so that they do not stick together. Cover, reduce heat and simmer about 30 minutes.

Recipe created 2015-05-11.

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