MATZO BALL SOUP

SOME FRIENDS MADE THIS FOR ME AND I
LOVED IT! I LOVED MY GRANDMOTHER'S
CHICKEN AND DUMPLINGS, SO THIS WAS
A GIVEN. IT CAN MAKE A COLD DAY GREAT.
I FOLLOW THE MATZO MEAL BOX'S DIR-
ECTIONS CLOSELY...THEY COULD END UP
LIKE HOCKEY PUCKS OR FALL APART IF
YOU DON'T. I ADD BAKING POWDER AND
A BIT OF CHOPPED PARLELY AND SOME
SEASONINGS. USE A MICROPLANE TO
GRATE THE NUTMEG AND LEMON.
AFTER YOU FINISH THE MATZO BALLS,
MAKE YOUR SOUP STOCK AND ADD VEGIES,
CHICKEN AND THE BALLS. THE MATZO BALL
"MIX" ALREADY HAS THE BAKING POWDER IN
IT AND IS A BIT TOO SALTY FOR MY TASTE, SO
CHOOSE CAREFULLY.

IN ADDITION TO THE DIRECTIONS ON THE MATZO MEAL BOX, ADD:

1 TSP BAKING POWDER ROUNDED
1 TBSP FINELY CHOPPED PARSELY
A LITTLE GRATED NUTMEG
1/4 TSP WHITE PEPPER OR A SPRINKLE
OF CAYENNE
A LITTLE GRATED LEMON RIND


MIX EVERYTHING IN A BOWL. IT SHOULD
SEEM A LITTLE LOOSE...IT WILL FIRM UP
AFTER BEING REFRIDGERATED FOR ABOUT
30 MINUTES. PUT A 3 QT POT OF CHICKEN
STOCK ON TO BOIL BY THE 30 MINUTES.
FORM THE BALLS IN YOUR HANDS AND DROP
INTO THE STOCK. BRING TO A SIMMER AND
COVER FOR ABOUT 30 MINUTES OR MORE. THEY SHOULD GET TWICE THEIR SIZE AND BE TENDER.
PUT THEM INTO A BOWL, COOK THE REST OF THE
INGREDIENTS IN CHICKEN STOCK AND ADD THE
MATZO BALLS TO HEAT.

CHICKEN STOCK WITH ASSORTED VEGIES:

CARROTS, CELERY, PARSNIPS, CELANTRO, SNOW PEAS, ETC.