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Jewish Recipes
Matzo Ball Soup

    1 tablespoon freshly chopped parsley
    1/4 teaspoon ground ginger
    salt and freshly ground pepper to taste
    4 tablespoon melted schmaltz, margarine or vegetable oil
    1/2 cup sparkling water
    1 cup matzo meal
    4 eggs beaten
    chicken soup

    1. Stir parsley, ginger, salt and pepper into schmaltz, add eggs and sparkling water and beat to blend.

    2. Stir into Matzo meal. Refrigerate for 1 hour.

    3. Wet hands and form into walnut-sized balls. Drop into boiling soup.

    4. Reduce heat, cover and simmer for 20 minutes or until balls float to top.

    5. Serve in soup, 2-3 balls per serving. Makes 24 balls approx.

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