From Russia With Love/Matzo Ball Soup
- Matzo Balls
- 1/2 cup matzo meal
- 2 farm fresh eggs at room temp.
- 2 tablespoons reserved chicken fat from your soup
- 1 teaspoon salt and 2 teaspoons of freshly ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons seltzer water, not club soda (too salty)
- Mix all matzo ball ingredients in a bowl. Cover and rest in the in the refrigerator for at least an hour.
- Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.
- Reduce the flame. Wet your hands. Form matzo balls by dropping just enough of matzo ball batter to form approximately 1-inch in diameter into the palm of your wet hands and rolling them in the shape of an Idaho potato- loosely into oblong balls. Drop them carefully into the simmering chicken stock from the bones one at a time. Cover the pot and cook them for 30 to 40 minutes without opening or peeking or allowing anyone else to open the pot to catch a glance at them. EVER! Don't bring me matzo balls that are round or heavy or hard to the tooth I won't eat them. If you consider using a boxed- mix, leave those matzo balls at home and feed them to an unfriendly neighbor or his dog. Open the pot- ruin the matzo ball, they'll drop to the bottom like a hard potato dumpling in a kettle of Frogmore Stew. Patience is necessary. A good pinch of nutmeg is also recommended according to my great grandmother, Yetta, who taught me years ago about her Eastern European methods of matzo ball cooking.
matzo, matzo meal, eggs, your soup, salt, freshly ground black pepper, seltzer water
Taken from www.epicurious.com/recipes/member/views/from-russia-with-love-matzo-ball-soup-50057538 (may not work)