Matzo Balls For Soup

1. 1

   In medium bowl, mix all ingredients.

2. 2

   (For lighter, fluffier matzo balls, separate egg yolks from whites; whip whites and fold into mixture.)

3. 3

   Place in refrigerator for 15 minutes.

4. 4

   Bring water to boil in large pot.

5. 5

   Remove mixture from refrigerator.

6. 6

   Moisten hands with cold water and form balls, using a heaping teaspoonful of mixture.

7. 7

   Roll in hands and drop into boiling water.

8. 8

   Cover pot tightly and simmer about 40 minutes.

9. 9

   Remove matzo balls with slotted spoon.

10. 10

    Allow to cool, then add to hot chicken broth of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.