Matzo Balls For Use With Chicken Broth Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: onion, grated,
8: eggs,
1/2 cup: margarine, melted and slightly cool, ed
2 1/2 cup: matzo meal,
1: salt,
1: freshly ground pepper,
2 tablespoon: minced parsley,
1/4 cup: water or chicken broth,
COOKING MEDIUM
1 large: pot boiling water,
1/2 small: onion, cut into 3 or 4 pieces,
SOUP
1 recipe: chicken broth (12 servings),
Directions:
In a large bowl combine the grated onion, eggs, margarine, matzo meal,
salt and pepper, reserved chopped parsley and 1/4 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 1/2 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.
Yield: 12 servings
Source from luhu.jp
salt and pepper, reserved chopped parsley and 1/4 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 1/2 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.
Yield: 12 servings
Source from luhu.jp
Tags
Soups