Matzo Ball Soup
Ingredients
Matzo Balls
- ½ cup Matzo Meal
- 2 eggs (lightly beaten)
- 2 tbsp vegetable oil
- 2 tbsp reserved chicken stock
- salt & pepper to taste
- parsley for garnish
Broth
- 1 qt container low-sodium chicken broth
- 1-1½ tbsp or 1 cube chicken bullion
How-to
Heat Water & Broth
- Bring a big pot of salted (handful of salt) water to a low boil
- In another pot bring 1 quart low sodium chicken broth and chicken bullion to a simmer
Prepare Matzo Balls
- In a large bowl, lightly beat 2 eggs
- Add Matzo Meal, vegetable oil, and salt & pepper to taste
- Mix with a fork. Add a little reserved chicken stock if needed. Should come to a runny, oatmeal-like consistency
- Refrigerate mixture for 15 min. Should be firm to the touch and slightly sticky
Shape & Cook Matzo Balls
- Roll about 1 tbsp of the mixture in your hands to golf ball size
- Drop into the pot of salted water
- Matzo balls will sink to the bottom of the pot. When they rise to the top, cook for 3-5 minutes
- Remove from water with slotted spoon
- Serving size is 2-3 matzo balls. Ladle some of the chicken broth over the matzo balls and garnish with parsley
- Enjoy!