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.
20m
PREP TIME
1hr
COOK TIME
134
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup matzo meal
- 2 eggs, lightly beaten
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/4 teaspoon baking powder
- 1 container (32 ounces) chicken stock, divided
-
2
tablespoons
vegetable shortening
![substitution]( "substitution")
Substitutions available
- rendered chicken fat
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 rib celery, chopped
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Dill Weed
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
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