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Matzah Ball Soup

Matzah Ball Soup made easy!

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Ingredients
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
a little black pepper
2 quarts thin chicken broth or consommé
1\2 cup diced carrots
2 celery stalks (diced)

Instructions
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. Add the vegetables to the broth. 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.

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