Matzo balls for use with chicken broth+
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Onion, grated |
| 8 | Eggs | |
| ½ | cup | Margarine, melted and slightly cooled |
| 2½ | cup | Matzo meal |
| large | Pot boiling water | |
| ½ | small | Onion, cut into 3 or 4 |
| 1 | Recipe chicken broth (12 | |
| Salt | ||
| Freshly ground pepper | ||
| 2 | tablespoons | Minced parsley |
| ¼ | cup | Water or chicken broth pieces servings) |
Directions
COOKING MEDIUM
SOUP
In a large bowl combine the grated onion, eggs, margarine, matzo meal, salt and pepper, reserved chopped parsley and ¼ cup water or chicken broth. Let sit at least 30 minutes.
Wet hands and roll dough into 24 balls the size of a walnut (they will become larger as they cook.) Bring a large pot of water to a boil.
Add 2 tablespoons of salt and throw in ½ small onion. Drop matzo balls into the water one at a time. Reduce heat and cover. Simmer for 30 to 40 minutes. Drain. Store, covered, on a plate until ready to use. Matzo balls will keep, in the refrigerator, for a couple days.
To serve, heat a recipe of chicken broth over medium heat. Add matzo balls and heat through. Credit: Unknown.
Submitted By JIM WELLER On 03-26-95