Susan Gubar’s Matzo Ball Soup

5.0(179)

To comfort you and yours, here is my recipe for The World’s Lightest Matzo Balls (which evolved over the years from Jennie Grossinger’s cookbook “The Art of Jewish Cooking.”). While cooking, they rise to the top.

by Susan Gubar·published 2013-05-09

Open original recipe

JewishDinner, Weeknight, Appetizer

Servings

About 20 matzo balls

Total time

Calories / serving

63 kcal

Ingredients (10)

serves

2 quarts stock
2 stalks celery, sliced thincelery
2 carrots, sliced thincarrot
4 eggs, separatedegg
1 thick slice oniononion
1 teaspoon saltsalt
Dash of cayennecayenne
1 Tablespoon chicken fat or oiloil
3/4 cup matzo mealmatzo-meal
Parsley for garnishparsley

Instructions (4 steps)

01Bring stock to a boil in a big pot. Add celery and carrots. Simmer for half an hour.
02In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
03In a large bowl, use electric mixer to whip egg whites until quite stiff. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
04Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.

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Rich recipe — supports nutrition-aware planning.