Matzo Ball Soup

Photo: Magical Butter


  • 4 large eggs
  • ¼ cup infused coconut oil
  • ¼ cup chicken stock or vegetable stock
  • 1 cup matzo meal
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon kosher salt, more for cooking
  • Black pepper to taste

 How To

  1. In a large bowl, combine the eggs, coconut oil, chicken stock, matzo meal, nutmeg, ginger and parsley. Add salt and pepper to taste.
  2. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
  3. To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
  4. Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light.
  5. Add the cooked matzo balls to some chicken or vegetable soup and enjoy!