Recipe(tried): Matzoh Ball Soup

Hello pmf in PA! Here is a recipe for Matzoh Ball Soup from the Joy of Cooking. It is how I make mine and the matzoh balls come out light and fluffy.

MATZOH BALL SOUP

Beat until thick and well blended:
2 egg yolks
3 tablespoons soft chicken fat (or you can use butter or margarine)

Pour over them and beat well:
1/2 cup hot stock

Stir in gently a mixture of:
3/4 cup matzoh meal
1/2 teaspoon salt
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 tablespoon finely chopped parsley
1 tablespoon grated onion

Beat until stiff but not dry:
2 egg whites

Fold the egg whites into the cracker mixture and chill, covered, 1/2 to 1 hour. About 1/2 hour before you are ready to serve, form this dough lightly into small balls. If you will wet your hands with cold water, the job will be easier.

Drop them into:
6 cups boiling stock
Reduce heat at once to a simmer and cook, covered, about 15 minutes.

I have friends who claim that the matzoh balls should be cooked in salted water separately and then added to the hot soup for serving. They say that sometimes the balls break apart and cloud the soup. Either way, it tastes fine!

Marilyn