Soup: Matzo Ball

By fsilver4

My husband's father, Bill, was an only child, and Jewish. He was raised by strict Russian parents who expected their son to become a doctor and to marry a Jew. Unfortunately, neither happened. He quit Med school and became a salesman, and then he fell in love with a Baptist Minister's daughter, Esther. They were to afraid to claim their love so they eloped, and for a year Bill's parents had no idea they were married. Finally, they informed his parents, and his mother gave him a proper wedding without anyone knowing they were already married. This was in the 1940's and we didn't know until Esther passed away 60 years later when I found her diary.

This is my husband's grandmother's Matzo Ball soup, but the shorter version to save time on the hours upon hours she spent making this dish.

Ingredients

• Matzo Balls:
• 4 extra-large eggs, separated
• 1/2 cup good homemade chicken stock
• 1/4 cup rendered chicken fat, rendered
• 1/2 cup fresh minced parsley
• 2 teaspoons kosher salt
• 1 cup matzo meal

Preparation

Step 1

Whisk together the egg yolks, chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer, whisk the egg whites with a pinch of salt until they are stiff. Then whisk them into the matzo mixture utnil smooth. Refrigerate for at least 15 to 25 minutes until mixture is thick.

Form balls the size of golf balls. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve with hot chicken soup.