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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