| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Accompanime, Kosher/meat, Passover |
10 |
Servings |
INGREDIENTS
| 4 |
T |
Chicken soup |
| 4 |
T |
Chicken fat, melted |
| 2 |
t |
Salt, or to taste |
| 1/4 |
t |
Grated nutmeg |
| 1/4 |
t |
Powdered ginger |
| 2 |
T |
Grated onion |
| 2 |
T |
Chopped parsley |
| 2 |
|
Shakes paprika |
| 1 |
c |
Matzo meal |
| 4 |
|
Eggs |
INSTRUCTIONS
In a large bowl, combine all ingredients except the eggs. Stir in 1
egg at a time until all 4 have been incorporated. Refrigerate several
hours or overnight. Bring an 8-10 qt pot of water to the boil . Add a
tablespoon of salt. Wet your hands with warm water and form the
mixture into balls the size of walnuts. Drop into boiling water, cover
and let simmer 30 minutes or until matzo balls are fluff y and
floating at the top. Remove with a slotted spoon to bowls of hot
chicken soup. Makes 20 matzo balls (serve 2 per bowl). NOTES : From
The Jewish Holiday Kitchen by Joan Nathan. Schocken Books, New York:
1988 For a modern twist, reduce the fat to 2 tbsp and add 2 more tbsp
chicken soup. Substitute 1 tsp freshly grated ginger for the dry, and
omit the onion and paprika. Recipe by: Joan Nathan Posted to MC-Recipe
Digest V1 #552 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4,
1997
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