Jewish Penicillian
Matza Ball soup
I've been following the shmaltz thread on Egullet I knew I had the perfect use for my frozen shmaltz. For those that dont know, shmaltz is an animal fat, in this case chicken. Usually, when I make matza ball soup, I refridgerate the soup overnight and skim off the fat. However, since Robin is under the weather, I used the frozen shmaltz to make these matzaballs. I'm happy to report they came out light and fluffy.
posted by Randi at 1:43 PM
2 Comments:
I could have used some of that this weekend ~ looks comforting and fortifying.
5:19 PM, October 30, 2005
Mmmm... schmaltz. You know what it's really terrific for? Roasting Brussels sprouts. Delicious! I also like to use it for my regular flour dumplings - I've never tried making matzo balls before, but those look really good.
11:09 AM, October 31, 2005
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