Matzo Ball Soup

Name: Matzo Ball Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 4 large eggs; ¼ cup Magical coconut oil; ¼ cup chicken stock or vegetable stock; 1 cup matzo meal; ¼ teaspoon ground nutmeg; 2 tablespoons freshly grated ginger; 2 tablespoons finely chopped parsley; 1 teaspoon kosher salt more for cooking; Black pepper to taste

Rated 5.0 stars by 1 users

Servings

1 bowl

Prep Time

15 minutes

Cook Time

40 minutes

Ingredients

4 large eggs
¼ cup Magical coconut oil
¼ cup chicken stock or vegetable stock
1 cup matzo meal
¼ teaspoon ground nutmeg
2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley
1 teaspoon kosher salt more for cooking
Black pepper to taste

View Cart (0) Checkout

Directions

In a large bowl combine the eggs coconut oil chicken stock matzo meal nutmeg ginger and parsley. Add salt and pepper to taste.
Gently mix with a whisk or spoon. Cover and refrigerate until chilled about 3 hours or overnight.
To shape and cook the matzo balls fill a wide deep pan with lightly salted water and bring to a boil. With wet hands take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water repeating until all the mix is used.
Cover the pan reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente longer for light.
Add the cooked matzo balls to some chicken or vegetable soup and enjoy!