Matzoh soup

Matzoh soup
Matzoh soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    eggs, separated

  • 4

    Tbsp. water

  • 4

    Tbsp. oil

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    cup matzoh meal

Directions

1. Beat egg whites in a large bowl until stiff peaks form. 2. In a separate bowl, beat together the egg yolks and water with a fork. 3. In another bowl, mix the matzah meal with the spices. 4. Alternate gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough. 5. Cover and chill for 1/2 hour. 6. Boil a pot of water. Add a bit of chicken soup mix. 7. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into boiling soup. 8. Cover the pot tightly and simmer on low for 1/2 hour. Don't uncover the pot while cooking as this can cause the balls to fall. 9. Matzah balls can be stored for two days in their cooking liquid in a covered container in refrigerator. 10. Reheat gently in their cooking liquid. Then strain and serve balls in hot soup.

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