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; ⅛ teaspoon ground nutmeg or mace; 2 teaspoons minced or grated fresh ginger; 3 tablespoons minced onion; 3 tablespoons finely chopped parsley; ½ teaspoon freshly ground black pepper, plus additional as needed; ¾ cup plus 2 tablespoons club soda or seltzer water; 2 cups matzo meal; 2 quarts basic chicken broth; 2 scallions, green part only, finely chopped; ¼ teaspoon ground allspice; 1 teaspoon salt, or to taste, plus additional as needed

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