Craigie on Main's Matzo Ball Soup
Kick off Passover dinner with this traditional matzo ball soup, a family recipe from chef Tony Maws.
- 2 large eggs, beaten
- 6 cups plus 2 tablespoons Basic Chicken Stock
- 2 tablespoons schmaltz
- 1/2 cup matzo meal
- Coarse salt and freshly ground pepper
- 1/2 carrot, thinly sliced
- Flat-leaf parsley leaves, for garnish
In a large bowl, mix together eggs and 2 tablespoons chicken stock. Add schmaltz and stir to combine. Add matzo meal and season with salt and pepper; stir until just combined. Transfer to refrigerator to chill for 4 hours.
Place chicken stock in a large pot over high heat; bring to a boil. Using damp hands, form matzo mixture into four to six 1 1/2-inch balls. Drop into boiling stock. Add carrot. Cover and cook for 20 minutes. Serve immediately garnished with parsley leaves.