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Matzo Ball Soup By The Carnegie Deli

Created by TwisSis on June 29, 2016

FOR THE MATZO BALLS
8 large eggs
1 cup shortening (liquid shortening or olive oil, plus more for rolling matzo balls)
1 cup water, scant
448 grams matzo meal (4 cups)
1/4 teaspoon Maggi Seasoning
3/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

FOR THE CONSOMME
Step 1: Combine the 1st 4 ingredients w/6 cups water. Add Maggi seasoning, food coloring, salt & pepper. Bring to a boil. Turn down heat & simmer for 1 hr.
FOR THE MATZO BALLS
Step 2: In a lrg bowl, mix the eggs, oil, water, matzo meal, Maggi Seasoning, salt & pepper until just incorporated.
Step 3: Oil your hands. Working as gently as possible, form round balls about the size of a billiard ball.
Step 4: Boil the matzo balls in the consommé until cooked through & soft (about 45 min).
Step 5: Divide the matzo balls evenly between 4 lrg bowls, allotting 2 matzo balls & 2 cups consommé per serving.