I’m always picking up cookbooks here and there – it’s just one of those things I do. At the bookstore, the cooking section is usually where I can be found (well, there or the arts and crafts section…oh ya, or the kids section!) In any case, my kitchen bookshelf is home to many wonderful cookbooks and I delight in leafing through them on a daily basis. Today, I am taking inspiration from The Best of Ethnic Home Cooking by Mary Poulos-White. I am particularly intrigued by the Jewish section. I must admit, Jewish food is entirely new to me, and although we were once able to successfully convince my brand new (at that time) Father-in-Law that I am, in fact, Jewish (tee-hee!) I really know nothing of Jewish cuisine. The following recipe will be my first attempt at Jewish food – Matzo Ball Soup! I’m not really sure where to buy matzo meal, but given that I will be attempting this dish, I had better find out and fast!
Matzo Ball Soup
3 eggs, separated
1 cup matzo meal
3 TBSP rendered chicken fat
1/2 tsp salt
2 tsp parsley, finely minced
3/4 cup hot broth
Separate the egg yolks from whites. Put whites into a separate glass bowl, and set aside. In a separate bowl, combine the matzo meal, chicken fat and egg yolks. Add the salt and parsley and mix well. Pour the hot broth over this and mix well.
With an electric mixer, beat egg whites at high speed until big bubbles form. Continue beating and add a pinch of salt, beating until foamy and white with soft peaks (don’t let them get dry and glossy!) Gently fold whites into matzo mixture, and mix with wet hands, forming into balls about the size of a golf ball.
Drop balls into a pot of boiling chicken soup, put lid on and cook for 30 minutes.