Matzo Balls With Ginger and Nutmeg


4 tablespoons chicken broth
4 tablespoons chicken fat, melted
2 teaspoons salt, or to taste
1/4 teaspoon grated nutmeg
1/4 teaspoon powdered ginger
2 tablespoons grated onion
2 tablespoons chopped parsley
pinch paprika
1 cup matzo meal
4 larges eggs


In a large bowl, combine all ingredients except the eggs. Stir in 1 egg at a time until all 4 have been incorporated. Refrigerate several hours or overnight.
Bring an 8-10 qt pot of water to the boil. Add a tablespoon of salt. Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop balls into boiling water, cover and let simmer 30 minutes or until matzo balls are fluffy and floating at the top. Remove with a slotted spoon to bowls of hot chicken soup.




Substitute 1 tsp freshly grated ginger for the dry or omit the onion and paprika if you like


20.0 matzo balls (serve 2 per bowl)- 10 servings


Thursday, December 10, 2009 - 2:36am


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