Recipe for matzo balls, something different?

Answer 1

This Matzo Ball Soup Recipe has 2 steps -- Make the chicken soup -- Make the Matzo Balls.

Place a whole Chicken in a Pot.
Cover Chicken with 1/2 water and 1/2 chicken broth (or use bouillion).
Bring to a boil.
Skim off chicken fat.

Add the following items:
spices including dill, rosemary, parsley, garlic (or garlic powder), salt and pepper
1 onion (diced)
1 bunch carrots (sliced)
4 stocks of Celery (chopped)

Cover pot and simmer for 1 hour.
Remove the chicken.
Add 2 boxes of chicken broth.
Chicken Soup portion is complete.

Now let's make the Matzo balls.
Buy Matzo Ball Mix and follow instructions on the box.
But... instead of cooking Matzo Balls in water,
Bring the chicken soup to a boil and
cook the Matzo Balls in the soup.

When Matzo Balls are cooked, you can add some of the chopped up chicken back to the soup.

Serves 4 or 5 as a primary dish.


Jewish Recipes
Matzo Ball Soup

1 tablespoon freshly chopped parsley
1/4 teaspoon ground ginger
salt and freshly ground pepper to taste
4 tablespoon melted schmaltz, margarine or vegetable oil
1/2 cup sparkling water
1 cup matzo meal
4 eggs beaten
chicken soup

1. Stir parsley, ginger, salt and pepper into schmaltz, add eggs and sparkling water and beat to blend.

2. Stir into Matzo meal. Refrigerate for 1 hour.

3. Wet hands and form into walnut-sized balls. Drop into boiling soup.

4. Reduce heat, cover and simmer for 20 minutes or until balls float to top.

5. Serve in soup, 2-3 balls per serving. Makes 24 balls approx.

Answer 2

Matzo Ball Soup

6 cups low sodium chicken stock, preferably homemade
1 carrot, peeled and sliced
1 rib celery, sliced
1/2 onion, peeled and chopped
1/4 cup fresh chopped parsley
1 cup matzo meal
1/4 cup chicken stock
4 eggs, separated
1/4 cup rendered chicken fat or kosher for passover vegetable oil
Salt and pepper
In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.
In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot.