Matzoh Ball Soup
Try this Matzoh Ball Soup recipe, or contribute your own. "Lunch" and "Soups" are two of the tags cooks chose for Matzoh Ball Soup."I've made matzo ball soup for years, and this came out wonderfully light and flavorful. I added onions to the broth, and it gave good flavor. Just the right saltiness to make it delicious!" - pjglazer
Yield: 1 Ready in 1 hours
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Matzoh Ball Soup Preparation
Blend fat, or oil, and eggs together. Add matzo meal and salt mixture to egg and blend well. Then add soup stock or water and mix until uniform. Cover mixing bowl and place in refrigerator for 15 minutes. Using a two or three quart pot bring 1 1/2 quarts of slightly salted water (no salt if desired) to a brisk boil. Reduce flame, and into the slightly boiling water drop balls approximately 1 inch in diameter formed from mixture from refrigerator. Cover pot and cook 30 to 40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water and place in soup pot. When ready to serve, allow soup to simmer for about 5 minutes. Makes about eight balls. Oh yes, the soup. Any chicken or vegetable soup, Kosher Shel Pesach, will do fine. I prefer the vegetable. My favorite Jewish cuisine book is "Jewish Cookery", by Leah H. Leonard. Im sorry this is too late for your Pesach Seder. Casey Wilson
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Matzoh Ball Soup Reviews
I've made matzo ball soup for years, and this came out wonderfully light and flavorful. I added onions to the broth, and it gave good flavor. Just the right saltiness to make it delicious!
2 years, 3 months, 3 weeks, 3 days, 22 hours, 8 minutes ago