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Chicken Matzo Ball Soup |
"A comforting soup to serve any time of the yr."
Ingredients :
- 2 eggs, lightly overwhelmed
- 2 tablespoons melted butter or margarine
- 1/2 cup matzo meal
- 1 teaspoon chopped clean flat-leaf parsley
- half of teaspoon salt
- 1 dash white pepper
- 1 tablespoon water
- 6 cups chook broth
- 1 medium carrot, reduce into 2 inch julienne strips
Instructions :
Prep : 30M | Cook : 6M | Ready in : 1H30M |
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- In a small bowl, blend eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at the least half-hour.
- Bring fowl broth and carrots to a boil in a large pot. Reduce warmth to a simmer. Shape the matzo dough into 12 balls. (For less complicated shaping, dip fingers in bloodless water every so often). Drop the matzo balls into the simmering broth. Cover and prepare dinner for 30 to forty mins.
Notes :
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