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Saturday, March 22, 2014
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Ingredients:
- 2 (10 ounce) packages matzo crackers
- 1/2 cup margarine
- 6 eggs
- salt and pepper to taste
- 3 tablespoons minced fresh parsley
- 2 onions, minced
- 5 ounces matzo meal
- 96 ounces chicken broth
Directions:
- Bring a large pot of lightly salted water to a boil.
- Break matzo crackers into small pieces, and place in a large
bowl. Add water to cover; allow to soak for a few minutes, until
soft. Drain off excess water.
- Melt margarine in a large skillet over medium heat and stir in
drained matzos; stir until mixture is dry and slightly brown.
Remove from heat, and mix in eggs, salt and pepper to taste, parsley and
onions.
- Mix in just enough matzo meal to make mixture hold together.
Roll one golf ball-sized matzo ball. Place matzo ball in the
boiling water to test the mixture. The ball must rise to the top of the
water and not break apart. If it does not rise, then too much matzo
meal was added. In this case, add another beaten egg to the
mixture and try again. When desired consistency is reached, roll
all of mixture into golf ball-sized spheres.
- In a large saucepan, bring chicken broth to a slow boil over
medium heat; add balls to broth. Serve soup as the balls rise to the
top of the broth.
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