Matzo Ball Soup


Makes 6 servings


4 eggs
1 cup matzo meal
1/4 cup margarine, melted and cooled
2 tablespoons water
1 tablespoon grated raw onion
1/2 teaspoon salt
1/8 teaspoon white pepper or 1/4 teaspoon black pepper
2 quarts chicken broth
Chopped fresh parsley (optional)


  1. In large bowl, beat eggs at medium speed of electric mixer. Add matzo meal, margarine, water, onion, salt and pepper. Mix at low speed until well blended. Let stand 15 to 30 minutes. With wet hands, form mixture into 12 (2-inch) balls. Bring 8 cups water to a boil in Dutch oven. Drop matzo balls, one at a time, into boiling water. Reduce heat. Cover; simmer 35 to 40 minutes or until matzo balls are cooked through. Remove from Dutch oven with slotted spoon; drain well. Discard water.
  2. In same Dutch oven, bring broth to a boil over high heat. Add matzo balls; reduce heat. Simmer, covered, 5 minutes or until matzo balls are heated through. Garnish with parsley.

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