Matzo Ball Soup

By JimMac

Ingredients

• 3 eggs separated
• 2 tablespoons of kosher chicken fat, butter or margarine
• 1 teaspoon salt
• 3/4 cup of matzoh meal or cracker crumbs
• Beat egg yolks until light.
• Add fat, salt and matzoh meal or cracker crumbs
• Beat egg whites until stiff then fold in.
• Chill for 1 hour
• Matzoh Ball Soup
• INGREDIENTS
• matzoh balls made from above recipe
• 1 large stewing chicken about 4 lbs cut up into about 10 pieces
• 2 quarts of water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 carrots cut into 1/2 inch round sections
• 1 onion minced
• 4 stalks of celery chopped
• 2 cloves of minced garlic
• 1 cup of dry white wine

Details

Servings 10

Preparation

Step 1

PREPARATION

Prepare matzoh balls.
Combine chicken, water, bay leaf, salt and pepper in the cooker.
Cook at high pressure for 20 minutes.
Allow cooker to cool for 5 minutes then use rapid pressure release.
Cool until you can safely remove chicken and bones from the soup.
Separate the meat from the bones and discard the bones.
Add separated chicken meat, and all remaining ingredients to the stock.
Moisten your hands with water then shape matzoh mix into balls or
dumplings about 1 inch in diameter.
Start stock simmering and drop balls into stock.
Cook for 10 minutes without any pressure, leave pressure release opened.
Serve and enjoy!

NOTE: Matzoh ball soup is a Yiddish name. It can also be known as
matzah or matzo ball soup.