Matzo Balls With Ginger and Nutmeg
Ingredients
4 tablespoons chicken broth
4 tablespoons chicken fat, melted
2 teaspoons salt, or to taste
1/4 teaspoon grated nutmeg
1/4 teaspoon powdered ginger
2 tablespoons grated onion
2 tablespoons chopped parsley
pinch paprika
1 cup matzo meal
4 larges eggs
Preparation
1
In a large bowl, combine all ingredients except the eggs. Stir in 1 egg at a time until all 4 have been incorporated. Refrigerate several hours or overnight.
2
Bring an 8-10 qt pot of water to the boil. Add a tablespoon of salt. Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop balls into boiling water, cover and let simmer 30 minutes or until matzo balls are fluffy and floating at the top. Remove with a slotted spoon to bowls of hot chicken soup.
Tools
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About
Substitute 1 tsp freshly grated ginger for the dry or omit the onion and paprika if you like
Yield:
20.0 matzo balls (serve 2 per bowl)- 10 servings
Added:
Thursday, December 10, 2009 - 2:36am
