-
1
Crack eggs and use wire whip on them until frothy, about one minute.
-
2
Add melted butter, and club soda and stir very gently for just a couple of seconds.
-
3
add next 7 ingriedients and mix just until all the matza meal is incorporated and wet.
-
4
Let sit for 30 minutes at room temperature.
-
5
Bring 8 cups of your best chicken stock or cosume to a simmer (note: store bought chicken boullon may be used in this procedure, I just prefer home made).
-
6
Wet hands with water and form approximately 1 1/2 to 2 oz.
-
7
balls and drop gently into simmering stock.
-
8
Simmer gentle for 18-20 minutes uncovered.
-
9
Remove matza balls with slotted spoon (gently), set aside.
-
10
Strain stock through a fine sieve to remove any particles that came off of the matza balls while cooking.
-
11
Return this stock to pan and thicken with a slurry of 2 Tbl.
-
12
corn starch and 3 Tbl.
-
13
cold water.
-
14
Make sure the corn starch is dissolved thoroughly in the cold water to avoid lumps.
-
15
If a thicker soup is desired use more corn starch slurry to thicken.
-
16
Taste and adust seasonings to taste.
-
17
I also like to add a bouquet garni to the stock while I'm simmering the Matza balls for flavor.
-
18
This step may be omitted if you are using home made stock or consume, as usually that is part of the original process.
-
19
I like to serve in a large soup cup.
-
20
Place a Matza ball in cup and fill with the thickened sauce.
-
21
Sprinkle with your favorite fresh chopped herbs or squeeze a little fresh lemon over it.
