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Chicken Soup With Matzo Balls

For our matzo balls, whipped egg whites provide a light, airy texture, while chicken fat lends a velvety softness and complex flavor.

  • Servings: 10

Source: Martha Stewart Living, January 2006

Ingredients

  • 4 large eggs, separated
  • 1/4 cup chicken fat, melted
  • 12 1/2 cups chicken stock
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
  • 1 cup matzo meal
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Coarsely chopped fresh dill, for garnish

Directions

  1. Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley.

  2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add to matzo mixture; whisk until smooth. Refrigerate until slightly thickened, about 30 minutes.

  3. Bring remaining stock to a boil in a large pot. Scoop out 1 1/2-inch balls of the matzo mixture, and add to stock. Reduce heat. Cover, and simmer until matzo balls are slightly firm and cooked through, about 15 minutes. Garnish with dill.

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