Passover begins April 14, and it just wouldn’t be right not to have matzo ball soup at some point during the week of Passover. In Israel, Passover is the seven day holiday of the Feast of Unleavened Bread, with the first and last days observed as legal holidays and as holy days involving abstention from work, special prayer services, and holiday meals. The holiday commemorates the emancipation of the Israelites from slavery in ancient Egypt.
The following recipe is adapted from one of Ina Garten’s (The Barefoot Contessa), and features our Milanese Gremolata Olive Oil, which gives the matzo balls a lovely hint of lemon zest and mint.
4 extra large eggs, separated
1/2 cup good chicken stock
1/4 cup Marisolio Milanese Gremolata Olive Oil
1/2 cup minced fresh parsley
2 tsp kosher salt, plus more for egg whites
1 cup matzo meal
Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.