4 eggs, separated
350 g (12 oz) matzo meal
2.5 g (1/2 tsp) ground ginger
2.5 g (1/2 tsp) ground white pepper
2.5 g (1/2 tsp) salt
65 ml (2 1/2 fl oz) chicken fat
225 ml (8 fl oz) hot chicken
stock 1.9 litre (3 1/2 pt) water
350 g (12 oz) matzo meal
2.5 g (1/2 tsp) ground ginger
2.5 g (1/2 tsp) ground white pepper
2.5 g (1/2 tsp) salt
65 ml (2 1/2 fl oz) chicken fat
225 ml (8 fl oz) hot chicken
stock 1.9 litre (3 1/2 pt) water
method
1. Beat the egg whites in a medium-sized mixing bowl until stiff. Set aside.
2. In a large mixing bowl, combine the matzo meal, ginger, pepper, and salt.
3. Add the fat, stock and egg yolks. Fold in the egg whites and chill for 90 minutes.
4. In a large soup pot, bring the water to a boil.
5. Form the matzo meal dough into balls with a diameter of about 3.75 cm (1 1/2 in) and drop them into the pot.
6. Cover tightly and cook for 25 to 30 minutes.
7. Do not remove the cover during this time.
8. If the matzo balls are not being used within 30 minutes, refrigerate them and add them to the liquid 5 minutes before serving.
2. In a large mixing bowl, combine the matzo meal, ginger, pepper, and salt.
3. Add the fat, stock and egg yolks. Fold in the egg whites and chill for 90 minutes.
4. In a large soup pot, bring the water to a boil.
5. Form the matzo meal dough into balls with a diameter of about 3.75 cm (1 1/2 in) and drop them into the pot.
6. Cover tightly and cook for 25 to 30 minutes.
7. Do not remove the cover during this time.
8. If the matzo balls are not being used within 30 minutes, refrigerate them and add them to the liquid 5 minutes before serving.
serving amount
serves 8
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