Matzo Ball Soup Recipe
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This traditional soup is a delicious addition to any Passover feast.
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4 large eggs, seperated
1/4 cup chicken fat, melted
12 cups chicken stock
1 teaspoon coarse or Kosher salt
fresh ground pepper, to taste
1 cup matzo meal
1/2 cup fresh parsley, chopped
Reserve 1/2 cup of stock for matzo balls. Place 12 cups of chicken stock in a stock pot or similar.
Prior to adding matzo balls, bring soup stock to a boil and then simmer.
Seperate and place egg yolks in a mixing bowl.
Add fat, 1/2 cup of stock and salt to eggs and whisk together.
Combine matzo meal and parsley with other ingredients in mixing bowl.
Place mixed ingredients into refrigerator to thicken for 20 to 30 minutes.
Remove from refrigerator and form into small balls that are slightly less than 2 inches in diameter.
Place balls into simmering stock, place cover on pot and allow matzo balls to cook until done in approximately 15 to 20 minutes.
Serve and garnish with bits of parsley if desired.
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