My Aunt Annette’s Matzo Ball Soup

Name: My Aunt Annette’s Matzo Ball Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 12 matzo balls. Serves 6 as a substantial soup, 12 as a light soup as part of a rich holiday meal
Ingredients: 2 eggs plus 2 egg whites; 2 teaspoons minced or grated fresh ginger; 3 tablespoons minced onion; 3 tablespoons finely chopped parsley; ¼ teaspoon ground allspice; ⅛ teaspoon ground nutmeg or mace; 1 teaspoon salt, or to taste, plus additional as needed; ½ teaspoon freshly ground black pepper, plus additional as needed; ¾ cup plus 2 tablespoons club soda or seltzer water; 2 scallions, green part only, finely chopped; 2 cups matzo meal; 2 quarts basic chicken broth

Preparation info

Makes 12 matzo balls. Serves
6
as a substantial soup, 12 as a light soup as part of a rich holiday meal

Difficulty
Easy
Ready in
50 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Every family has one superlative cook: ours was my great-aunt Annette Farber. Armed with little more than a few battered pots and wooden spoons, she would create exquisite elaborate dinners for forty people. (Without the benefit of food processors, microwave ovens, or a dishwasher, of course.) Her gedemfted chicken was the stuff of miracles. Her brisket could make you weep. As for her matzo balls, well, suffice it to say that rabbis would drive from Washin

Ingredients

Passover
Soup

Ingredients

Method