Matzo Ball Soup with Spring Vegetables
Chicken soup with matzo balls, asparagus, carrots, and sugar snap peas.
Ingredients
- 6 cups hot chicken stock (recipe below)
- 4 large eggs
- ⅓ cup melted chicken fat (skimmed from top of soup) or vegetable oil
- ⅓ cup chicken stock ( for the matzo balls)
- 1 tsp. kosher salt
- ¼ tsp. black pepper
- 1 cup matzo meal
- 1 cup carrots, peeled and sliced in half inch pieces
- 1 cup asparagus tips
- 1 cup sugar snap peas, halved
- 2 tbsp. each fresh dill and parsley, minced
Instructions
- For the matzo balls: Beat the eggs in a bowl. Add the chicken fat, stock, pepper, and salt. Slowly stir in the matzo meal with a fork. Refrigerate for two hours, uncovered.
- Bring a large pot of water to a slow boil. Add a tablespoon of kosher salt, Wet your hands and form golf ball sized balls of the matzo mixture and drop into the water. Cover and simmer for thirty minutes without peeking. Drain the balls, and set aside.
- Meanwhile, while the matzo balls cook, in a three quart saucepan, place the carrots covered by a few inches of water. Cover the pot and bring it to a boil. Cook four minutes. Add the asparagus and snap peas and cook six more minutes. Drain the vegetables.
- To each bowl, add some soup, matzo balls, and some of each vegetable. Top each bowl with some fresh herbs.
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