Matzo Ball Soup
Updated: January 7, 2009
As prepared by Kelly Petraitis with the University of Illinois Food Science and Human Nutrition program on "The Morning Show."
--BROTH--
(Makes 2 gallons broth; good for 40-60 matzo balls)
INGREDIENTS
5 pieces of chicken or one whole chicken
Water
DIRECTIONS
+Boil water
+Add chicken
+Simmer covered 5 hours
--MATZO BALLS--
(Makes 8)
INGREDIENTS
2 tablespoons Chicken fat
2 large eggs
1/2 C. Matzo meal
Pinch of salt
2 tblsp. broth
DIRECTIONS
+Beat fat and eggs
+While beating, add salt, meal, the 2 tblsp. broth
+Place this mixture in refrigerator for 15-20 minutes.
+Start a large pot of boiling water.
+Ball the mixture into medium size matzo balls and boil until soft (approx. 3 hrs).
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