Chef Tatiana makes homemade stock from her vegetable scraps to serve with matzo balls that are made with just a few ingredients: matzo meal, ginger, nutmeg, and cilantro leaves.
Matzo Ball Soup
4 large eggs
¼ cup of olive oil or coconut oil
¼ vegetable stock
1 cup matzo meal
1 or 2 tbsp ginger, minced
¼ tsp ground nutmeg
2 tbsp cilantro leaves or parsley leaves, finely chopped
1 tsp salt, more for cooking
- In a large bowl, combine the eggs, oil, matzo meal, nutmeg, ginger, and cilantro or parsley. Season With 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide deep pan with lightly salted water, and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a ping-pong ball. Gently drop it into the boiling water, repeating until all the mixture is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls for about 30 -40 minutes. The cooked matzo balls can be transferred to a vegetable soup and served immediately.