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Title: Isabel’s Matzo Ball Soup
Categories: Poultry, Breads, Herbs
Yield: 4 Servings

2 tb Rendered chicken fat
2 lg Eggs
125 g (4 1/2 oz/1/2 c) matzo meal
2 tb Water
1 ts Salt
1.9 l (64 fl oz/8 c) chicken
- stock
2 tb Rough chopped dill; garnish

COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20ºC/65f.

We use Australian tablespoons and cups: 1 teaspoon
equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
ml.

All herbs are fresh (unless specified) and cups are
lightly packed.

All vegetables are medium size and peeled, unless
specified.

All eggs are 55-60 g, unless specified.

Place the chicken fat, eggs, matzo meal, water and salt
in a large bowl and stir until completely combined.
Cover with plastic wrap and chill for 30 minutes.

Bring a large pot of very well salted water to a simmer.
Scoop the batter into soft but not packed golf-ball
sized balls, then lightly drop into the simmering water,
partially cover with a lid and simmer for 30 minutes.
Turn off the heat and leave to stand, still covered with
a lid, for 30 minutes.

Gently heat the stock until hot, season with salt and
ladle into serving bowls with 2 matzo balls each.

Garnish with dill

Serves 4

By: Jenn Louis

RECIPE FROM: https://www.sbs.com.au

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