Matzo Ball Soup Recipe

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

• For broth, in a large soup kettle, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
• 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.
• In another large soup kettle, 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).
• 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.

Matzo Ball Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p191