Matzo ball soup from Bon Appétit Magazine, April 2014 (page 87)

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Notes about this recipe

  • jzanger on October 12, 2016

    really great. It's worth making or acquiring schmaltz for the flavor. I used some trimmings from the chicken and made it while the stock was simmering. Next time I'd use closer to 3/4 tsp as the matzoh balls were a little too salty. Also, I removed the thighs and legs and picked off the meat shortly after removing the breasts, then added the bones back into the stockpot for the remaining 2-3 hours. There's no reason to throw away all of that good food. Lastly, the matzoh balls took almost ten minutes longer than the recipe indicates.

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