Page 75 - Wits' Cookbook
P. 75

Traditional Chicken Soup with Matzo BallsDIRECTIONS (Continued)MATZO BALLS• Beat eggs and add in remaining ingredients• Refrigerate for about 2 hours to harden• Bring soup or pot of water to boil (I use water)• Shape matzo ball mixture into small balls with wet hands (I use roughly anoverfilled 2” scoop to get the shape started) and drop into boiling liquid. • With flame still on high, cover and cook for 30 minutes. Turn o  flameand cool for 10 minutes. Be sure to keep the cover on the pot during the entire cooking and cooling time. Note: For the flu iest matzo balls, cook simultaneously in a few wide pots to allow lots of room for expanding. The matzo balls will expand greatly while cooking so keep that in mind when adding them to the pot.• With a large spoon, remove matzo balls and drain in colander. (At this point, if you’d like, the matzo balls can be flash frozen if desired and either stored in our out of the soup.)• Add to soup and cook until ready to serve. The longer the matzo balls are in the soup the more flavorful the matzo ball.SOUPS & SALADS75

   73   74   75   76   77