Anticipating the approach of Passover, we’ve been collecting bones and fat from our pastured chickens to fill our icebox with poultry stock and schmaltz. Matzoh Ball Soup is a simple and comforting dish in which these ingredients will really shine. Pick up some matzoh meal and come on by, we’ve got pastured eggs for you too!
Monica’s Favorite Matzoh Ball Soup
Adapted from April 14, 1978 San Francisco Chronicle (yes, the recipe is yellow and faded)
- 6 eggs separated
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 cup matzoh meal
- 2 tbs. rendered chicken fat (schmaltz) from The Local Butcher Shop
- 3 28 oz. Poultry Stocks from The Local Butcher Shop
- Beat Egg whites until stiff. Beat egg yolks in a separate bowl until light in color.
- Add 1 tsp. salt, pepper and chicken fat to beaten yolks; fold into egg whites. Fold in matzoh meal one spoonful at a time. Refrigerate mixture for at least one hour.
- Bring stock to a boil and add 2-3 cups of water and 1 tsp salt to taste.
- Wet your hands and form batter into balls the size of a walnut. Drop into rapidly bowling soup. Reduce heat and cook slowly (covered) for about 30 minutes.