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Matzo Balls With Ginger and Nutmeg
Helen Pitlick
30 minutes
4-6 servings
BeginnerSubstitute 1 tsp freshly grated ginger for the dry or omit the onion and paprika if you like
Total Steps
2
Ingredients
10
Tools Needed
3
Ingredients
- 4 large eggs
- 1 cup matzo meal
- pinch paprika(optional)
- 2 tablespoons chopped parsley
- 2 tablespoons grated onion(optional)
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon grated nutmeg
- 2 teaspoons salt
- 4 tablespoons chicken fat, melted
- 4 tablespoons chicken broth
Instructions
1
Step 1
several hours or overnight
In a large bowl, combine all ingredients except the eggs. Stir in 1 egg at a time until all 4 have been incorporated. Refrigerate the mixture.
2
Step 2
30 minutes or until fluffy and floating
Bring an 8-10 quart pot of water to a boil. Add a tablespoon of salt. Wet your hands with warm water and form the mixture into walnut-sized balls. Drop the balls into the boiling water, cover, and let simmer. Continue simmering until the matzo balls are fluffy and floating at the top. Remove the matzo balls with a slotted spoon and serve in bowls of hot chicken soup.
Tools & Equipment
large bowl
pot
slotted spoon