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LOCATION: Recipes >> Vegetarian >> Matzoth Balls

Print this Recipe    Matzoth Balls

These are delicious, not required, and certainly the least healthy part
of the soup. You can use noodles or rice instead. If you do go for the
matzoth balls, cook them separately and add to each bowl as you serve.
Since the soup is so thick, it's also fine without a starch.

Ingredients

4 tablespoons of melted chicken fat (or use vegetable oil to cut down on
cholesterol)
4 large eggs (I use jumbos)
1 cup matzoth meal (Add cup more if you like them hard; use cup less
for airy balls. We prefer the harder ones.)
1 teaspoon salt
4 tablespoons of soup stock

Directions

1. Beat the eggs slightly and then add the fat. Mix well.

2. Add the matzoth meal and the salt. Mix well.

3. Add the soup stock. Again mix well.

4. Refrigerate for hour or more.

5. About 45 minutes before the soup is to be served, form little matzoth
balls and drop them into the pot of boiling water. You should end up
with about 8 to 10 balls. Keep the pot covered as the matzoth balls
cook, and turn them a couple of times.

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