Tuesday, 24 June 2008

Jewish Chicken Soup aka. Penecillin in a soup pot #2

matzo ball soup

So by now, you may have practiced your Chicken Soup, now comes the even easier part: the matzo balls.


1 cup of matzo meal
2 eggs
finely chopped flat leaf parsley
1/2 tablespoon of melted goose fat
Salt/black pepper/onion salt to taste
1 pinch of cinnamon


Its a no-brainer, really.

Combine the matzo meal, eggs, parsley and fat into a bowl. If the mixture is too dry, add a little bit of water to the mixture. Season and refridgerate for 20 minutes.

Fashion into balls around 2/3 the size of a golfball (these swell, so if you prefer smaller balls, shape them into a smaller size).


Drop into rapidly boiling soup (or if the soup is too shallow, cook in boiling water to seal the outside first). The result if you drop them into water that isn't hot enough? They fall apart on you when you're in charge of making them for Passover. oh, the judgement!!

matzo ball