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Matzoh ball soup recipe

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Created by Stockfood Australia

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Cuisine: Jewish
Serves 4

Ingredients

1 small onion
3 tsp goose fat
3 eggs
80 g matzohs
3 tbsp semolina
1 tbsp freshly chopped parsley
1 tsp salt
A good pinch of pepper
1 1/5 litre vegetable stock
2 large carrots
1 shallot
200 g celeriac

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Preparation

Peel and finely chop the onion. Heat the goose fat and fry the onion over a medium heat for about 10 minutes. Remove from the heat and leave to cool slightly.

Lightly beat the eggs. Grind the matzohs in a blender and put into a bowl with the semolina, salt, pepper and eggs. Mix well, then add the onions and stir in enough cold vegetable stock (approx. 100 ml) to produce a smooth shapeable dough. Cover and chill in the refrigerator for 1 hour.

Meanwhile peel and dice the potatoes. Trim, peel and dice the celeriac. Peel and dice the shallot.

Take the dumpling mixture out of the refrigerator and shape into 10-12 balls. Put the vegetable stock into a large pan and bring to the boil. Add all the vegetables and boil vigorously for about 2 minutes.

Then put the dumplings into the stock, turn down the heat and cook gently in the simmering stock for about 12 minutes. Ladle into bowls and serve garnished with parsley.

If you enjoyed this Matzoh ball soup recipe then browse more Jewish recipes, soup recipes, stockfood recipes, hanukkah recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Jewish Restaurants

Displaying 4 of 4 Jewish Restaurants.

	Restaurant	Book Online	Suburb
1.	Moroccan Feast		Randwick
2.	Twenty One		Double Bay
3.	Thomas Street Grocery		Hampton
4.	Botticelli of Brighton		Brighton

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