Matzoh Ball Soup

* Exported from MasterCook *

MATZOH BALL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Melted fat or oil
2 lg Eggs, slightly beaten
1/2 c Matzo meal
1 t Salt (optional)
2 tb Soup stock or water

Blend fat, or oil, and eggs together. Add matzo meal
and salt mixture to egg and blend well. Then add soup
stock or water and mix until uniform. Cover mixing
bowl and place in refrigerator for 15 minutes. Using a
two or three quart pot bring 1 1/2 quarts of slightly
salted water (no salt if desired) to a brisk boil.
Reduce flame, and into the slightly boiling water drop
balls approximately 1 inch in diameter formed from
mixture from refrigerator. Cover pot and cook 30 to 40
minutes. Have soup at room temperature, or warmer, and
remove matzo balls from water and place in soup pot.
When ready to serve, allow soup to simmer for about 5
minutes. Makes about eight balls.

Oh yes, the soup. Any chicken or vegetable soup,
Kosher Shel Pesach, will do fine. I prefer the
vegetable. My favorite Jewish cuisine book is "Jewish
Cookery", by Leah H. Leonard. I'm sorry this is too
late for your Pesach Seder.

Casey Wilson



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