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Recipe info
Category: Ethnic
Rating: 0.00
Contributor: april
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Matzoh Balls and Chicken Soup
2 eggs- separated
3 T. chicken smaltz
3/4 cup Matzoh meal
1/2 tsp. ground ginger
1/8 tsp. nutmeg
1/2 tsp. fine chopped parsley
1/4 cup seltzer
1/4 cup chicken broth in two equal portions
3 cups water
1/2 cup chicken broth


Beat the egg yolk and man. into the chicken fat. Using a fork, blend the Matzoh meal, salt, ginger, nutmeg, and parsley into the egg/fat mixture. Beat the egg whites until stiff and fold into the mixture. Add the seltzer and 1/2 of the soup and mix well. Let it stand at room temperature 10-15 minutes. Cover and refrigerate for at least 2 hours. Add the rest of the soup to the Matzoh Ball mixture and stir rapidly for 3-5 minutes. Wet your hands and form the Matzoh Balls. Each one should be around the size of a golf ball. Put them aside. In a very large stockpot bring the 3 cups of water plus the remaining soup to a boil. Reduce the neat to medium-low and gently drop in the Matzoh Balls. Be sure that they are not crowded—you may have to do two batches. Cover and simmer for 30 minutes. They should be fluffy.

Warning: If you boil them or uncover the pot, they will fall apart. Let them
cook in peace.

Contributed by: Sheldon Harris of Coral Gables, FL
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