MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flavorful Matzo Ball Soup
Categories: Vegetables, Herbs, Breads0
Yield: 8 servings

10 c Water
12 cl Garlic; peeled
3 md Carrots; in chunks
3 sm Turnips; peeled, in chunks
2 md Onions; in wedges
2 md Parsnips; peeled, in chunks
1 md Leek; white only, sliced
1/4 c Minced fresh parsley
2 tb Snipped fresh dill
1 ts (ea) salt & pepper
3/4 ts Ground turmeric

MMMMM------------------------MATZO BALLS-----------------------------
3 lg Eggs; separated
3 tb Water or chicken broth
3 tb Rendered chicken fat
1 1/2 ts Salt; divided
3/4 c Matzo meal
8 c Water

For broth, in a stockpot, combine the first 12
ingredients. Bring to a boil. Reduce heat; cover and
simmer for 2 hours.

Meanwhile, in a large bowl, beat the egg yolks on high
speed for 2 minutes or until thick and lemon-colored.
Add the water, chicken fat and 1/2 teaspoon salt. In
another bowl, beat egg whites on high until stiff peaks
form; fold into yolk mixture. Fold in matzo meal. Cover
and refrigerate for at least 1 hour or until thickened.

In another stockpot, bring water to a boil; add
remaining salt. Drop eight rounded tablespoonfuls of
matzo ball dough into boiling water. Reduce heat; cover
and simmer for 20-25 minutes or until a toothpick
inserted into a matzo ball comes out clean (do not lift
cover while simmering).

Strain broth, discarding vegetables and seasonings.
Carefully remove matzo balls from water with a slotted
spoon; place one matzo ball in each soup bowl. Add
broth.

8 servings (2 quarts)

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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