Marks Matzo Ball Soup

Discussion in 'Recipes' started by mvogel, Feb 17, 2010.

  1. mvogel


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    1 cup matzo meal
    2 eggs
    4 egg yolks
    4 tablespoons vegetable oil (or for the best flavor, chicken fat)
    Chopped parsley to taste
    Salt and pepper to taste
    Chicken broth, as needed



    Mix all the ingredients except the broth and rest for one hour in the fridge.&nbsp Form into balls the size of your choice.&nbsp Bring an ample amount of chicken broth to a simmer and cook them, covered, for 30 minutes.&nbsp The balls will absorb some of the broth so use more than what appears necessary.&nbsp You also need enough broth left over for the final soup.&nbsp Finish with some chopped parsley and salt and pepper.&nbsp


    History of Matzo