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Ingredients
- 2 tablespoon fat
- 2 eggs; slightly beaten
- 1/2 cup matzo meal
- 1 teaspoon Salt
- 2 tablespoon soup stock or water
Preparation
Step 1
Mix fat and eggs together. Mix and add matzo meal and salt. When well
blended, add soup stock or water. Cover mixing bowl and place in
refrigerator for at least 20 minutes. Using a 3 quart pot, bring salted
water to a brisk boil. Reduce flame and into the slightly bubbling water
drop balls formed from above mixture. Cover pot and let cook 30 to 40
minutes., Have soup at room temperature or warmer and remove matzo balls
from water to soup pot. When ready to serve, allow soup to simmer for about
five minutes. Recipe makes 8 balls.