Ingredients
-
4
-
1/3
-
1
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1 1/8
-
-
-
-
-
Directions
Matza Ball soup, A dumpling to die for, A dumpling to die for
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Crack Eggs and Use Wire Whip on Them Until Frothy, About One Minute. |
|
2
Done
|
Add Melted Butter, and Club Soda and Stir Very Gently For Just a Couple of Seconds. |
|
3
Done
|
Add Next 7 Ingriedients and Mix Just Until All the Matza Meal Is Incorporated and Wet. |
|
4
Done
|
Let Sit For 30 Minutes at Room Temperature. |
|
5
Done
|
Bring 8 Cups of Your Best Chicken Stock or Cosume to a Simmer (note: Store Bought Chicken Boullon May Be Used in This Procedure, I Just Prefer Home Made). |
|
6
Done
|
Wet Hands With Water and Form Approximately 1 1/2 to 2 Oz. |
|
7
Done
|
Balls and Drop Gently Into Simmering Stock. |
|
8
Done
|
Simmer Gentle For 18-20 Minutes Uncovered. |
|
9
Done
|
Remove Matza Balls With Slotted Spoon (gently), Set Aside. |
|
10
Done
|
Strain Stock Through a Fine Sieve to Remove Any Particles That Came Off of the Matza Balls While Cooking. |
|
11
Done
|
Return This Stock to Pan and Thicken With a Slurry of 2 Tbl. |
|
12
Done
|
Corn Starch and 3 Tbl. |
|
13
Done
|
Cold Water. |
|
14
Done
|
Make Sure the Corn Starch Is Dissolved Thoroughly in the Cold Water to Avoid Lumps. |
|
15
Done
|
If a Thicker Soup Is Desired Use More Corn Starch Slurry to Thicken. |
