Ingredients

The following ingredients have 20 Servings
  • 2 quarts stock
  • 2 stalks celery, sliced thin
  • 2 carrots, sliced thin
  • 4 eggs, separated
  • 1 thick slice onion
  • 1 teaspoon salt
  • Dash of cayenne
  • 1 Tablespoon chicken fat or oil
  • 3/4 cup matzo meal
  • Parsley for garnish

Instruction

  • Bring stock to a boil in a big pot. Add celery and carrots. Simmer for half an hour.
  • In a food processor, whiz egg yolks, onion, salt, cayenne pepper and fat or oil.
  • In a large bowl, use electric mixer to whip egg whites until quite stiff. Gently fold the yolk mixture into the whites, and then gently fold in matzo meal.
  • Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.