Matzoh ball soup recipe
- Cuisine: Jewish
- Serves 4
Ingredients1 small onion
3 tsp goose fat
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
200 g celeriac
PreparationPeel 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.
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