Matzo Ball Soup

1. 1

   In a large saucepan combine the stock, carrots, celery, onion and parsley.

2. 2

   Bring to a boil, reduce heat and simmer until vegetables are tender.

3. 3

   In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper.

4. 4

   In another bowl, beat the egg whites until frothy but not stiff.

5. 5

   Fold the egg whites into the matzo meal mixture.

6. 6

   Refrigerate for 15 minutes.

7. 7

   Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water.

8. 8

   Carefully add the balls to the simmering soup as you form them.

9. 9

   Cover the soup and cook for 30 minutes.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.