HOLIDAYS
HOLIDAYS
These tasty Matzo balls in the Homemade Chicken Soup are sure to be magic at your table.
Ingredients
- 1/3 Cup chicken fat (reserved from soup)
- 1/3 Cup cold Homemade Chicken Soup broth
- 6 large eggs, beaten
- 2 tablespoons minced fresh chives
- 1 Tablespoon minced fresh dill
- 2 tablespoons minced fresh parsley
- 1 Tablespoon thyme leaves
- 1 1/2 teaspoons salt
- 1/8 Teaspoon pepper
- 1 1/2 cups matzo meal
- 4 quarts water plus 1
Steps
- To make matzo balls, melt chicken fat in a small bowl in the microwave. Cool for 5 minutes. Beat melted chicken fat, reserved broth, and eggs until fluffy. Add chives, dill, parsley, thyme, salt, and, pepper and beat until blended. Using a wooden spoon stir in matzo meal until thoroughly combined. Cover with plastic wrap and refrigerate at least 30 miuntes. Matzo mixture may be prepared 1 day in advance if covered and stored in the refrigerator.
- Bring water and salt to a boil in a large stockpot over medium-high heat. With moistened hands, form cold matzo mixture into balls using 1 tablespoon mixture per ball. Carefully add balls to boiling water, cover, and, cook until slightly firm and tender, about 40 minutes.
- Using a slotted spoon transfer matzo balls to individual soup bowls. Ladle hot Homemade Chicken Soup with vegetables into bowls over matzo balls. Serve immediately. Makes about 20 balls.
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