Matzo Ball

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Chicken Soup with Matzo Balls

Chicken Soup With Matzo Balls


  • Serving Size : 6
  • 3 large eggs – separated
  • salt to taste
  • ground black pepper to taste
  • 2 tbs chopped parsley
  • 2 tbs chicken fat plus 1/3 cup seltzer water
  • 8 cups chicken broth
  • carrots, onions, and celery


  1. In a bowl, whisk the egg yolks, salt, pepper, chopped parsley, schmaltz, and seltzer until combined.
  2. In a second bowl, whisk the egg whites until stiff, and fold into the yolk mixture.
  3. Fold in the matzo meal, and chill covered for 3 hours.
  4. Gently shape 12- 15 matzo balls with damp hands and set aside until needed.
  5. Gently saute the carrots, onions, and celery, and then add the chicken stock.
  6. Bring to a gentle boil and add the matzo balls.
  7. Cook at a low simmer for about 30 minutes until tender.
  8. Garnish with chopped parsley.

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