Matzah Ball Chicken Soup
- 1/2 cup matzah meal
- 2 eggs
- 2 tbsp. oil or schmaltz (melted chicken fat)
- 2 tbsp. water or chicken broth
- 2 tbsp. fresh chopped parsley (opt.)
- a little black pepper
- 2 quarts thin chicken broth or consommé
- Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.
- Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.
- For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time.
- For heavier matzah balls, do the reverse
- If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses)
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