Gilligan’s Gourmet - A history of Passover and Matzoh ball soup recipe

Stir in the parsley and ginger and mix well. Add the eggs, one at a time, mixing well after each addition.

Reduce heat to low and cook for 25 minutes, stirring frequently. Drop the matzoh dough by heaping spoonfuls into the simmering soup.

Cover and simmer 15 minutes.

Stir in the chopped thyme, vermouth, and garlic and heat through.

To serve, remove the bay leaves and thyme stems, ladle the soup into bowls, and top with the chopped parsley.

*To de-fat the stock, refrigerate for 1 hour, until a fat layer forms on the surface. Skim the layer of fat off the top and discard.

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