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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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It was only natural to honor my first Classic Homemade Chicken Soup with my first ever matzo balls, and it was fitting that I served them on the last day of Passover. Ingredients:
3 tbsp vegetable oil |
3 large eggs, slightly beaten |
3/4 cup matzo meal (i used manischewitz brand) |
3 tbsp water/stock/broth |
1 tsp salt, if desired |
1/4 cup finely diced carrots |
1/4 cup finely diced celery |
2 tbsp chopped parsley (i used flat leaf italian) |
1 batch chicken-soup.html >classic homemade chicken soup or 1 1/2 quarts stock or water |
Directions:
1. In a mixing bowl, combine oil, eggs, matzo meal, water/stock and salt if using. Mix to incorporate. Cover and place in fridge to chill for 15 minutes.
2. Meanwhile bring soup/stock/water to boil in a 4 quart stock pot.
3. After chilled, add carrots, celery and parsley to batter mix. Gently fold in.
4. Reduce heat to simmer.
5. Moisten hands and roll batter into about 1-inch balls. Gently drop into boiling pot. Cover pot and simmer for 30-40 minutes.
6. If cooking broth/water, remove from liquid and serve warm or at room temp. If serving in soup, you're all set to serve it up :-)
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