From Russia With Love/Matzo Ball Soup

1. 1

   Mix all matzo ball ingredients in a bowl. Cover and rest in the in the refrigerator for at least an hour.

2. 2

   Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

3. 3

   Reduce the flame. Wet your hands. Form matzo balls by dropping just enough of matzo ball batter to form approximately 1-inch in diameter into the palm of your wet hands and rolling them in the shape of an Idaho potato- loosely into oblong balls. Drop them carefully into the simmering chicken stock from the bones one at a time. Cover the pot and cook them for 30 to 40 minutes without opening or peeking or allowing anyone else to open the pot to catch a glance at them. EVER! Don't bring me matzo balls that are round or heavy or hard to the tooth I won't eat them. If you consider using a boxed- mix, leave those matzo balls at home and feed them to an unfriendly neighbor or his dog. Open the pot- ruin the matzo ball, they'll drop to the bottom like a hard potato dumpling in a kettle of Frogmore Stew. Patience is necessary. A good pinch of nutmeg is also recommended according to my great grandmother, Yetta, who taught me years ago about her Eastern European methods of matzo ball cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.