Matzoh Ball Soup
Mario Batali's Egg Drop Soup with Mini Matzoh Balls
- For the Matzoh Balls:
- 4 large Eggs (separated)
- 1/2 cup Chicken Stock
- 1/4 cup rendered Chicken Fat (melted)
- 1/2 cup Parsley (finely chopped)
- 2 teaspoon Kosher Salt (plus more for Egg Whites)
- 1 cup Matzoh Meal
- 1 teaspoon Salt
For the Egg Drop Soup:
- 6 cups Brown Chicken Stock
- 3 Eggs
- 1 tablespoon Italian Parsley (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 cup Snap Peas (finely sliced; optional)
- Salt and Pepper
- For the Matzoh Balls: Whisk together the egg yolks, chicken stock, chicken fat, parsley and salt. Stir in the matzoh meal. TIP: Add chives or scallions to the mixture for a fun twist.
- In the bowl of an electric mixer, with the whisk attachment, whip the egg whites with a pinch of salt until they reach stiff peaks.
- Fold the whites into the matzoh mixture. Refrigerate the mixture for at least 15 minutes, or until the mixture is thick.
- Form balls the size of large grapes using a teaspoon to scoop heaping spoonfuls. Dip your hands in water and then roll until smooth. TIP: Chill the matzoh ball mixture for 1 hour in the fridge for a creamier texture. These can be made ahead of time and stored in the fridge, until ready to cook.
- For the Egg Drop Soup: Heat five of the cups of chicken stock in a large pot. Set one cup aside. Simmer the matzoh balls in the chicken stock for about 15 minutes, or until fully cooked and puffed, turning in the stock to ensure even cooking.
- In a large bowl, combine the cup of chicken broth, egg, parsley and nutmeg. Whisk until well blended. Once the chicken stock is at a simmer, pour in the chicken stock and egg mixture, stirring constantly. Add the snap peas and whisk for 1 minute, then taste and adjust seasoning with salt and pepper. TIP: Serve as the first course of the Seder, the ceremonial dinner that marks the beginning of Passover.