| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Accompanime, Kosher/meat, Passover |
10 |
Servings |
INGREDIENTS
| 4 |
tb |
Chicken soup |
| 4 |
tb |
Chicken fat, melted |
| 2 |
ts |
Salt, or to taste |
| 1/4 |
ts |
Grated nutmeg |
| 1/4 |
ts |
Powdered ginger |
| 2 |
tb |
Grated onion |
| 2 |
tb |
Chopped parsley |
| 2 |
|
Shakes paprika |
| 1 |
c |
Matzo meal |
| 4 |
lg |
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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