Wednesday, January 27, 2010

Matzoh Balls

The key is chicken fat. Skim it from the top of your stock and, if you’re not using it right away, freeze it. If you’re adding matzoh balls to your soup, follow this recipe:

4 eggs, lightly beaten
4 tablespoons chicken fat
4 tablespoons ice water
1 cup matzoh meal
¼ teaspoon salt

Here’s what you do:
Combine all ingredients in a bowl and refrigerate for an hour. Bring stock to a boil and roll mixture into small balls. Add to stock. Be sure to leave room in the pot as balls will expand. Cook for 40 minutes.

No comments:

Post a Comment