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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Now I think I am Frank Sinatra! No, I have been making these matzo balls since I don't know how long - way back in Cuba. I always double recipe. I have yet to make hard matzo balls, they always come out light as a feather. Update 04/11/07 . . .made my matzo balls for Passover instead of the parsley I used dill and they were awesome! Ingredients:
2 tablespoons unsalted butter or 2 tablespoons margarine, melted |
2 eggs, slightly beaten |
1/2 cup manishewitz matzo meal |
1 teaspoon salt |
fresh ground pepper, to taste |
2 tablespoons soup stock |
1 tablespoon fresh parsley, finely chopped |
Directions:
1. Mix butter or margarine and eggs together.
2. Add salt and pepper to matzo meal, then combine egg mixture with matzo meal.
3. Mix together and add parlsey and soup to egg mixture.
4. Make sure it is all well blended, it will be sticky.
5. Cover mixing bol and place in the refrigerator for at least 20 minutes.
6. Using a two-three qt size pot, bring salted water to a brisk boil.
7. Reduce flame and into the slightly bubbling water drop little balls formed from the mixture.
8. Cover pot and let cook 30-40 minutes.
9. Have your soup warm and when you remove matzo balls from water place in soup pot.
10. Serve when soup has been allowed to simmer about 5 mimutes.
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