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Wednesday, March 10, 2010

Passover Recipe

With the upcoming holidays I just thought I would pass on a few recipes that I thought might help to make the day taste a bit better.
Easter recipes to come (glazed ham).

Matzo Ball Soup
Serves 4- 6

1 Egg
1 tbsp Chicken broth
1 ½ tbsp Rendered chicken fat, at room temperature
¼ cup Matzo meal
½ tsp Salt

In a large bowl mix together egg and chicken broth, add matzo meal, chicken fat and salt.
Stir to combine and refrigerate for 15 minutes.
Bring 4 cups of water to water to a boil, reduce heat to low and simmer.
With a mini ice cream scoop or 2 small spoons; scoop balls of matzo meal mixture into water.
Cover and cook for 30 minutes.

4 cups Low sodium chicken broth
15 Baby carrots
Matzo balls
¼ cup Parsley, finely chopped
Salt and pepper to taste

In a stockpot bring chicken broth to a boil and reduce heat to medium low.
When stock is simmering; add carrots and matzo balls, cook for 10 to 15 minutes, or until carrots are fork tender.
Season with salt and pepper, garnish with parsley.