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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.

 

 

 


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