Matzah Ball Soup

3:26 PM, Mar 25, 2013   |    comments
(AP)
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Columbia, SC (WLTX) -- In honor of Passover starting at Sundown, Monday evening, Rosso Trattoria owner and head chef Kristian Niemi has prepared this recipe:

Chicken Soup with Caramelized Fennel and Onion Matzo Balls

1 small-medium fennel bulb, chopped
1 small sweet onion, chopped
2 cloves garlic, minced
2TB unsalted butter
1/2 cup low-sodium chicken broth
Salt and freshly ground black pepper
2 large eggs, separated
About 1/2 cup plus 2 tablespoons matzoh meal


First, make some chicken soup OR make a simple broth using low-sodium chicken broth.

In a large saute pan on medium heat, slowly brown the fennel, onions and garlic in butter. While they're cooking, separate the eggs and whip the whites to a firm peak, and set aside. Once onion mix is nicely caramelized, add chicken broth and transfer mixture to a food processor. Pulse until finely choppped. In a large mixing bowl, combine fennel-onion mixture, matzo meal, salt and pepper. Add yolks, mix, then gently fold in whipped whites. At this point, you should be able to roll the mix into walnut-sized balls. If it's too loose, simply add some more meal.

To cook, simply simmer in chicken broth until floating.

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