Matzo Ball Soup
Ingredients
Scale
- 3 quarts of chicken stock (homemade if you have it)
- 2 eggs, lightly beaten
- 1/2 cup chopped carrot
- 2 T vegetable oil
- 1/2 cup matzo meal
- 1 t salt (Kosher, of course) – if you’re not using homemade stock, cut back a bit on the salt
- few grinds of black pepper
- 1 sprig chopped parsley
Instructions
- Mix all ingredients except the chicken stock together in a large bowl
- Add enough chicken stock to make the dough easy to handle (a tablespoon or two)
- Refrigerate for 30 minutes
- While the dough is in the refrigerator, heat a large stock pan full of water until the water is simmering
- Also, heat the stock in a large pan, add the carrots and let it cook until the carrots are soft – about 20 to 30 minutes
- After carrots are soft, add parsley then let simmer on low until the matzo balls are ready
- Form dough into small balls
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2015/01/MATZO-BALLS.gif”]
[/url] - Drop into boiling water and let cook until done through – 30 to 45 minutes
- Put a matzo ball or two into a large bowl and spoon on broth. Add a little more chopped parsley right before you serve it.