Passover – What to eat? Matzo Ball Soup

2010.03.29

With Passover just around the corner, we thought that this step by step guide would come in handy. Followed by a recipe for soup.

How to make Matzo Balls:


1. Combine egg yolks, club soda, chicken fat, chives, salt, and pepper. Whisk to blend. Stir in matzo meal. Stir in 1/3 of the whipped egg whites, using a whisk to loosen the batter.


2. Fold (don’t stir) in the remaining egg whites in 2 additions. For best flavor, salt the cooking water as you would for pasta.


3. For uniform little dumplings, use a melon baller or a 1-teaspoon measuring spoon. Dip the melon baller in the boiling water first to heat it, then quickly scoop out some batter (it doesn’t have to be a perfect round). Submerge thescoop in the water, and shake it gently to release the batter.


4. To test a matzo ball for doneness, cut it open. When it’s completely tender, the color will be the same all the way through. Is it darker in the middle? Keep cooking. When in doubt, err on the side of more cooking.

MATZO BALL SOUP

INGREDIENTS
2 large eggs, separated
1/4 cup club soda
2 tablespoons chicken fat or 2 tablespoons (1/4 stick) pareve margarine, melted
1 tablespoon chopped fresh chives
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup unsalted matzo meal
PREPARATION
Combine egg yolks, club soda, chicken fat, chives, coarse salt, and 1/4 teaspoon pepper in medium bowl; whisk to blend. Stir in matzo meal. Whisk egg whites in another medium bowl until soft peaks form. Stir 1/3 of whites into matzo mixture to loosen. Fold in remaining whites in 2 additions. Cover and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
Bring large pot of salted water to boil. Dip 1-inch melon baller or teaspoon-size measuring spoon in boiling water, then fill with rounded scoop of batter. Immerse melon baller in water and shake to release batter. Repeat with remaining batter, dipping melon baller or measuring spoon in boiling water between scoops. Adjust heat so water simmers gently. Cook matzo balls uncovered until tender, about 25 minutes.
Using slotted spoon, transfer matzo balls to 13x9x2-inc

Categories : TASTE