Matzo Balls With Ginger and Nutmeg
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 2:36am

Ingredients




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

Preparation

1 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.  2 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.

About


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