Matzoh Ball Soup

from

Jewish Cooking in America, by Joan Nathan

 

4 large eggs

2 tablespoons chicken fat or vegetable oil

1/2 cup seltzer, club soda, or chicken broth

1 cup matzah meal

salt and pepper

  1. Beat the eggs with a fork. Add the remaining ingredients. Chill for 10 minutes to several hours
  2. Dip your hands in cold water, and make approximately 12-14 golf ball-sized balls
  3. Bring water to a boil in a large pot. Add approximately 2-3 teaspoons of salt. Add the matzoh balls, cover the pot, and simmer for 30 minutes, or until the matzoh balls are soft
  4. Serve in chicken soup or broth

Makes 12-14 matzoh balls

The Soup!

  • There are no rules for the soup. It can just be a clear chicken or vegetable stock
  • The soup can be just the stock with cooked carrots and celery in it
  • The soup can be a full chicken soup, with chicken, vegetables, peas, etc.
  • Yes, you can serve this any way you’d like. There are no soup rules for matzoh balls!

Note:

  • The matzoh balls can be made a day ahead, and stored in the refrigerator. Warm them in the soup, or simmering water, before serving
  • You can add flavors and herbs, if you’d like, including ginger, nutmeg, parsley, cilantro, dill, etc.