A simple Passover favorite made even easier with a Weston Kitchen Mixer. Plus, our Food Grinder allows you to turn already-toasted matzo into a delicious matzo meal.
- Ingredients -
6 Matzo crackers
4 eggs, separated
(It's a good idea to invest in the free range, organic eggs for this recipe - it affects the flavor)
1/2 cup chicken stock
(We recommend making your own by following the Beef Stock recipe in the beginning of our French Onion Soup Recipe. Substitute chicken bones for beef bones and white wine for merlot.)
1/4 cup rendered duck fat (or whatever fat you have on hand)
1/2 cup fresh Italian parsley
2 teaspoons kosher salt + a pinch
2 quarts chicken stock
(If you do not make your own, be sure to drop in 3 fresh bay leaves, 2 teaspoons cracked pepper, and a teaspoon of garlic powder)
- Tools -
Weston Manual Food Grinder
Weston Manual Kitchen Mixer
Break your matzo crackers into smaller pieces, then run them through the
Weston Manual Food Grinder (with the fine grinding plate intact) to make your matzo meal.
Insert the whisking attachments into your
Weston Manual Kitchen Mixer and pour in your egg whites with a pinch of kosher salt. Whip the egg whites until they have formed stiff peaks. Set aside.
Place your fresh parsley leaves into the
Kitchen Mixer with the chopping blade inserted. Turn the handle until you have finely chopped parsley.
Remove the chopping blade and insert the whisk attachments. Pour your egg whites, matzo meal, egg yolks, 1/2 cup chicken stock, fat, and salt into the mixer over your freshly chopped parsley. Turn the handle until all ingredients are thoroughly mixed together. Place the mixer into the refrigerator and allow the matzo batter to thicken for 30 minutes.
In the meantime, bring your 2 quarts of chicken stock to a boil and then reduce to a simmer. After 30 minutes, remove the batter from the fridge and scoop it into your simmering stock with an ice cream scoop. Cover and cook for 30 minutes, turning the matzo balls after 15 minutes (to cook evenly).
Serve immediately.
