Marks Matzo Ball Soup

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

  1. mvogel

    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

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    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


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