Matza Ball soup

  1. Crack eggs and use wire whip on them until frothy, about one minute.
  2. Add melted butter, and club soda and stir very gently for just a couple of seconds.
  3. add next 7 ingriedients and mix just until all the matza meal is incorporated and wet.
  4. Let sit for 30 minutes at room temperature.
  5. Bring 8 cups of your best chicken stock or cosume to a simmer (note: store bought chicken boullon may be used in this procedure, I just prefer home made).
  6. Wet hands with water and form approximately 1 1/2 to 2 oz.
  7. balls and drop gently into simmering stock.
  8. Simmer gentle for 18-20 minutes uncovered.
  9. Remove matza balls with slotted spoon (gently), set aside.
  10. Strain stock through a fine sieve to remove any particles that came off of the matza balls while cooking.
  11. Return this stock to pan and thicken with a slurry of 2 Tbl.
  12. corn starch and 3 Tbl.
  13. cold water.
  14. Make sure the corn starch is dissolved thoroughly in the cold water to avoid lumps.
  15. If a thicker soup is desired use more corn starch slurry to thicken.
  16. Taste and adust seasonings to taste.
  17. I also like to add a bouquet garni to the stock while I'm simmering the Matza balls for flavor.
  18. This step may be omitted if you are using home made stock or consume, as usually that is part of the original process.
  19. I like to serve in a large soup cup.
  20. Place a Matza ball in cup and fill with the thickened sauce.
  21. Sprinkle with your favorite fresh chopped herbs or squeeze a little fresh lemon over it.

eggs, club soda, butter, kosher salt, fresh parsley, fresh sage, fresh thyme, lemon pepper, garlic pepper, matzo meal, chicken

Taken from www.food.com/recipe/matza-ball-soup-65214 (may not work)

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