Flavorful Matzo Ball Soup |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Our Test Kitchen shares the recipe for this traditional soup. You can make the soup a day ahead and reheat it just before serving. Ingredients:
10 cups water |
12 garlic cloves, peeled |
3 medium carrots, cut into chunks |
3 small turnips, peeled and cut into chunks |
2 medium onions, cut into wedges |
2 medium parsnips, peeled and cut into chunks |
1 medium leek (white portion only), sliced |
1/4 cup minced fresh parsley |
2 tablespoons snipped fresh dill |
1 teaspoon salt |
1 teaspoon pepper |
3/4 teaspoon ground turmeric |
matzo balls: |
3 eggs, separated |
3 tablespoons water or chicken broth |
3 tablespoons rendered chicken fat |
1-1/2 teaspoons salt, divided |
3/4 cup matzo meal |
8 cups water |
Directions:
1. For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened.
3. In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
4. Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth. Yield: 8 servings (2 quarts).
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