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Matzoh Balls




Source of Recipe


Unknown


List of Ingredients




Matzoh Balls


4 Eggs
1/2 Cup chicken broth or water
6 Tablespoons vegetable oil
2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped parsley
1 Cup matzoh meal


Recipe




Whisk the eggs, broth, oil, salt, pepper, and parsley in a medium bowl until well combined. whisk in matzoh meal until smooth.

Cover and refrigerate dough until firm, about 1 hour.

Bring 2-quarts water to a boil in a Dutch Pot. Reduce to a simmer.

With moistened palms, using about 2 Tablespoons dough for each, for 1 1/2 inch matzoh balls.
You will have about 16.

Drop balls in one at a time into the water.
Bring it back to a simmer and cook, covered for about
40 minutes, until the matzoh balls are tender.

Remove from the water with a slotted spoon, and serve
as desired in soup.

Makes 16.