Matzoh Ball SoupMatzoh Ball Soup is chicken soup with rolled balls of matzoh held together by egg. This recipe is easy to prepare, and uses whatever kind of chicken stock is most readily available.
Matzoh Balls: 4 Eggs 1/2 cup Cold water 4 Tbsp Corn oil or similar 1/2 tsp Black pepper 1/2 tsp Finely crushed dried basil 1/4 tsp Garlic powder 1.5 cup Crushed Matzoh (You can chop matzoh in a food processor until it is the consistency of bread crumbs, do not use matzoh meal as matzoh meal is too fine and may result in much harder matzoh balls) Soup: 2 quarts Chicken Stock (this may be two quarts water plus enough bulion cubes to match, or it may be two quarts canned chicken stock, or you can make it from scratch if you have enough time)
DirectionsBeat eggs, add all other ingredients execpt matzoh.
Beat with a fork or wisk untill thoroughly mixed.
Mix in crushed matzoh until there is no dry
Chill in refridgerator for 1-2 hours
Bring the chicken stock to a boil.
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