Matzo Ball and Soup


  • 3 eggs, separated
  • 3 Tbsp. minced parsley
  • 1/3 C seltzer
  • 1/4 C oil
  • 1/2 t salt
  • 1/4 t pepper
  • 1 C matzo meal
  • 1 large peeled, sliced carrot
  • 1 medium celery rib, sliced
  • 8 C Chicken stock
  1. In medium bowl, whisk egg yolks, parsley, seltzer, 3 T oil, 1/4 t salt and 1/8 t pepper until well blended.
  2. In another bowl, beat egg whites until stiff peaks form. Stir matzo meal into yolk mixture, then fold in whites. Cover and refrigerate at least 2 hours.
  3. With dampened hands, shape matzo mixture into 12 balls. Cover and refrigerate until ready to cook.
  4. In a large pan, heat remaining tablespoon oil over medium heat. Add carrot and celery and cook until softened. Add chicken stock and remaining salt and pepper. Bring to a boil and reduce heat to low. Add matzo balls, cover and simmer until matzo balls puff up, rise to surface and are cooked through, 30 to 35 minutes.


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