Matzoh Ball Soup

Matzoh 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.
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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)

    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)


Beat 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
matzoh remaining.

Chill in refridgerator for 1-2 hours
Roll into balls.

Bring the chicken stock to a boil.
Reduce to simmer.
Add mazzoh balls.
Cover and cook for 20 minutes.

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Jewish cooking.

Copyright 2005-2007 Clifford Neuman