Jewish food expert Joan Nathan
co-hosts our 2007 Matzo Ball Recipe Swap. We'll share some of our favorite submissions on-air on April 2. JOAN NATHAN'S MATZO BALLS
from New American Cooking
by Joan Nathan
I suppose that, being who I am, I cannot write a cookbook without a recipe for matzo balls. We have all heard about the properties of chicken soup, but the curative effects of matzo balls are less well known. Whenever friends are suffering from the effects of chemotherapy, one of foods that they ask me to bring is chicken soup with matzo balls.
3 tablespoons chicken fat or vegetable oil
6 large eggs, well beaten
1 teaspoon salt
1 teaspoon ground ginger or 2 teaspoons grated fresh ginger
¼ teaspoon grated nutmeg
1 ¼ cups matzo meal
1 tablespoon chopped fresh parsley
3 quarts water
1. Mix the chicken fat or vegetable oil with the eggs, salt, ginger, nutmeg, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
2. Bring the water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls. Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
Yield: about 12-Joan Nathan