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      RECIPE TITLE "Matzo Ball Soup Recipe"
    Source: © Cooking Light magazine,
    courtesy of: Cooking.com

    yields 6 servings time--- difficultyeasy

    If you're making matzo balls the traditional way, lots of chicken fat might be used. Here, Cooking Light uses chicken livers to help bind the matzo meal together. In addition to the chicken livers, sautéed onion, garlic and ground nutmeg flavor the matzo balls. The matzo balls are cooked in a rich, brown chicken stock then ladled into warm bowls for serving. You can make the matzo balls ahead of time. To reheat, place them on a baking sheet, cover with foil, and bake in a preheated oven at 250 degrees F for about 15 minutes of until heated.

      RECIPE INGREDIENTS

    8 ounces chicken livers
    1 1/4 teaspoons salt, divided
    1 1/4 teaspoons black pepper, divided
    2 teaspoons vegetable oil, divided
    Cooking spray
    1 1/4 cups onion, finely chopped
    2 garlic cloves, minced
    4 large egg whites
    8 1/2 cups Brown Chicken Stock, divided
    3/4 cup matzo meal
    1/8 teaspoon ground nutmeg
    3 cups shredded cooked chicken breast (about 1 pound)

      RECIPE METHOD

    Rinse chicken livers, and pat dry with paper towels; sprinkle livers with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add livers, and cook 4 minutes on each side or until well browned. Remove livers from pan; place in a food processor.

    Wipe drippings from pan with a paper towel. Add 1 teaspoon oil to pan; heat over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally.

    Add egg whites and 1/2 cup stock to food processor with livers. Process until smooth (about 1 minute); transfer to a large mixing bowl. Add onion mixture, 1/2 teaspoon salt, 1 teaspoon pepper, matzo meal, and nutmeg; stir until well blended. Cover and let stand 10 minutes. Shape mixture into 24 balls (about 1 tablespoon each).

    Bring 8 cups water to a simmer in a large Dutch oven. Add matzo balls; cook 10 minutes. Remove matzo balls with a slotted spoon; keep warm.

    Bring 8 cups stock to a simmer over medium heat. Add chicken and 1/2 teaspoon salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 4 matzo balls.

    TIP:
    Traditional matzo balls use lots of chicken fat. In this recipe, chicken livers are used to bind the matzo meal. You can make the matzo balls ahead of time. To reheat, place them on a baking sheet, cover with foil, and bake in a preheated oven at 250 degrees F for about 15 minutes or until heated.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts
    6 servings
    Facts per Serving
    Calories: 318 Fat: 11g Carbohydrates: 14g
    Cholesterol: 251mg Sodium: 638mg Protein: 40g
    Fiber: 1g % Cal. from Fat: 31% % Cal. from Carbs: 18%

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