Matzo Balls

1. 1

   Saute onion in butter in a small skillet over medium heat until tender. Combine sauteed onion, meal, and water in a small mixing bowl, stirring until water is absorbed. Set aside to cool.

2. 2

   Add eggs, almonds, chopped parsley, and salt to cooled mixture, mixing well. Cover and refrigerate until thoroughly chilled. Shape mixture into twenty-four 1-inch balls.

3. 3

   Bring chicken broth to a boil; add matzo balls to broth, allowing room for balls to expand during cooking. Reduce heat; cover and simmer 15 minutes. (Do not lift cover during cooking time.)

* Per serving · 4 servings · Values may vary.

No additional tips available.