Matzoh Ball Soup

1. 1

   Blend fat, or oil, and eggs together.

2. 2

   Add matzo meal and salt mixture to egg and blend well.

3. 3

   Then add soup stock or water and mix until uniform.

4. 4

   Cover mixing bowl and place in refrigerator for 15 minutes.

5. 5

   Using a two or three quart pot bring 1 1/2 quarts of slightly salted water (no salt if desired) to a brisk boil.

6. 6

   Reduce flame, and into the slightly boiling water drop balls approximately 1 inch in diameter formed from mixture from refrigerator.

7. 7

   Cover pot and cook 30 to 40 minutes.

8. 8

   Have soup at room temperature, or warmer, and remove matzo balls from water and place in soup pot.

9. 9

   When ready to serve, allow soup to simmer for about 5 minutes.

10. 10

    Makes about eight balls.

* Per serving · 4 servings · Values may vary.

No additional tips available.