While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Celebrate the Jewish holidays with a bowl of matzo ball soup. Prepare the matzo balls with vegetable shortening or the more traditional rendered chicken fat also known as schmaltz.
1/2 cup matzo meal
2 eggs, lightly beaten
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Rosemary, Crushed
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon baking powder
1 container (32 ounces) Kitchen Basics® Original Chicken Stock , divided
2 tablespoons vegetable shortening
2 carrots, peeled and chopped
1 small onion, chopped
1 rib celery, chopped
2 McCormick Gourmet™ Bay Leaves, Turkish
1/2 teaspoon McCormick Gourmet™ Dill Weed
Mix matzo meal, eggs, sea salt, rosemary, pepper and baking powder in large bowl until well blended. Add 2 tablespoons of the chicken stock and vegetable shortening; mix just until blended. Form into 1-inch balls. Place on tray. Cover. Refrigerate 1 hour.
Meanwhile, cook and stir carrots, onion and celery in large saucepan or Dutch oven on medium heat until softened. Add remaining chicken stock and bay leaves. Bring to simmer. Reduce heat to medium-low.
Gently add matzo balls to stock. Simmer 45 minutes or until matzo balls are tender. (Toothpick inserted into center of matzo ball slides in easily.) Sprinkle with dill. Ladle into soup bowls.
(Amount per serving)