Subject: Matzo Ball Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 11 2001 - 06:32:12 EDT
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F O O D F U N N Y
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Thanks to reader Jennie Wise for today's true food funny:
After reading a recent submission about a little girl licking a
mushroom, I was reminded of an incident that happened to one of my
aunts. My aunt Oleva had purchased hamburgers for her kids, who were
4 and 8 at the time. Her son, the 4-year-old, began to eat his burger
and a few bites into it, came to her with the pickles. He said, "Mom,
do you want my pickles?", and being a good mother (not one to waste a
thing) she graciously accepted the pickles, popping them into her
mouth and began to chew. That was when her son added, "I didn't want
them. The dog licked them." She didn't want to hurt his feelings and
said that one of the hardest things she ever had to do was swallow
those pickles.
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T O D A Y ' S R E C I P E
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According to Hollywood legend, when Marilyn Monroe was being shown
around New York City she was apparently served more matzo ball soup
than she cared for, prompting her to ask if any other parts of the
matzo are eaten. Naughty humor notwithstanding, here is a classic
delicatessen delicacy:
Matzo Ball Soup
6 cup (1.5 L) chicken stock
2 egg yolks
3 Tbs (45 ml) chicken fat
3/4 cup (180 ml) matzo meal
Salt and freshly ground pepper to taste
2 Tbs (30 ml) finely chopped parsley (optional)
A grating of fresh nutmeg (optional)
2 egg whites, beaten until stiff
Bring the chicken stock to a simmer over moderate heat. Beat the egg
yolks and chicken fat together. Add 1/2 cup (125 ml) of the hot
stock, the matzo meal, salt, pepper, and optional parsley and nutmeg
and mix well. Fold in the beaten egg whites and refrigerate for 30
minutes. Form into balls about 3/4 inch (2 cm) in diameter and drop
into the simmering stock. Simmer covered for 15 minutes. Serves 4 to
6.
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