TRUFFLE MATZO BALL SOUP
1 cup matzo meal
4 large eggs
¼ cup schmaltz or vegetable oil
¼ cup chicken or vegetable stock
2 tablespoons chopped parsley
2 tablespoons chopped dill
1/8 teaspoon black pepper
1 teaspoon Sabatino Truffle Parsley Salt
Drizzle of White Truffle Oil, optional
1. In a large bowl, whisk to combine the matzo meal, eggs, schmaltz or vegetable oil, stock, dill, parsley, pepper and Sabatino Truffle Parsley Salt. Cover and refrigerate for at least 3 hours or overnight.
2. Bring a large pot of salted water to a boil. Meanwhile, using wet hands, form small balls (about 2 tablespoons worth) and set them aside. Once the water boils, drop in the matzo balls.
3. Cover the pot and cook for about 30 minutes. Once cooked, remove and serve immediately into warmed chicken or vegetable soup or broth. Drizzle with a few drops of Sabatino White Truffle Oil on top to add an extra touch of richness to the broth and matzo balls.
4. If you have leftover matzo balls, transfer them to a sheet pan, let cool, and store in the freezer. Once fully frozen, transfer the matzo balls into a plastic bag and store. They will store well in the freezer up to 6 months