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Chef Don's
Favorite Soup and Stock Recipes
Herbed Matzo Ball Soup
Serves 4-6
1 gal. Chicken Stock
1 x Herbed Matzo Ball Dough
2 tsp. Ginger, grated
1 cup Baby Spinach
2 Tbsp. Scallions, sliced
1/4 cup Carrot, julienne
Bring the stock to a boil and then reduce heat to a
simmer. Form into balls with two spoons. Add the matzo balls and
simmer for 20-30 minutes or until they are fully cooked. They will sink
to the bottom and then float back up to the top as they cook and the
water returns to temperature. The balls should have expanded to be
about 2 1/2 times their original size. Add the carrot and ginger and
simmer for 5-8 minutes or until the carrots have softened. Add the
scallions and spinach and simmer until the scallions and spinach have
wilted and serve immediately.
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