Matzo balls for use with chicken broth+

12 servings

Ingredients

Quantity Ingredient
2 tablespoons Onion, grated
8 Eggs
½ cup Margarine, melted and slightly cooled
2½ cup Matzo meal
large Pot boiling water
½ small Onion, cut into 3 or 4
1 Recipe chicken broth (12
Salt
Freshly ground pepper
2 tablespoons Minced parsley
¼ cup Water or chicken broth pieces servings)

Directions

COOKING MEDIUM

SOUP

In a large bowl combine the grated onion, eggs, margarine, matzo meal, salt and pepper, reserved chopped parsley and ¼ cup water or chicken broth. Let sit at least 30 minutes.

Wet hands and roll dough into 24 balls the size of a walnut (they will become larger as they cook.) Bring a large pot of water to a boil.

Add 2 tablespoons of salt and throw in ½ small onion. Drop matzo balls into the water one at a time. Reduce heat and cover. Simmer for 30 to 40 minutes. Drain. Store, covered, on a plate until ready to use. Matzo balls will keep, in the refrigerator, for a couple days.

To serve, heat a recipe of chicken broth over medium heat. Add matzo balls and heat through. Credit: Unknown.

Submitted By JIM WELLER On 03-26-95

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