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Soup: Matzo Ball Soup




Source of Recipe


Pulp Kitchen


Recipe Introduction


You can make your own matzo meal by grinding up real matzo (unleavened bread) in a food processor until it resembles bread crumbs, or you can just pick up a box of actual matzo meal.




List of Ingredients




4 whole eggs
1/2 teaspoon ground ginger
1 teaspoon salt
fresh cracked pepper
1/2 cup chicken broth, or stock
1/3 cup canola or vegetable oil
1/4 teaspoon baking powder
1-1/4 cup matzo meal
1 quart chicken broth, or stock



Recipe



Beat the four eggs in a glass bowl.
Whisk in the salt, pepper, broth, and oil.
Then whisk in the matzo meal and
baking powder.
Cover bowl with plastic wrap and
chill in the refrigerator for 30 minutes.
Start a large pot of boiling water.
Form matzo balls by rolling about a
1/3 cup or less between the palms of your hands.
Set aside until all are done.
Drop into boiling, salted water.
Reduce heat to low and simmer for 30 minutes.
Heat chicken broth in another stockpot.
Drain and transfer matzo balls to broth.
Serve.


VARIATION: For an alternative and colorful presentation,
sauté a 1/2 cup each of minced red onion,
carrots and bell peppers in a little butter
and/or oil until tender.
Then add the quart of chicken broth, Heat
thoroughly before adding matzo balls.