Classic Matzo Ball Soup

    Classic Matzo Ball Soup


    16 people made this

    Comforting soup with matzo balls made with margarine, matzo meal, parsley, pepper and boiled in chicken stock.

    Serves: 6 

    • 2 eggs, lightly beaten
    • 2 tablespoons (40g) melted margarine
    • 1/2 cup (60g) matzo meal
    • 1 teaspoon chopped fresh flat-leaf parsley
    • 1/2 teaspoon salt
    • 1 dash white pepper
    • 1 tablespoon water
    • 6 cups (1.5 litres) chicken stock
    • 1 medium carrot, cut into 5cm julienne strips

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hour20min 

    1. In a small bowl, mix eggs with the melted margarine. Stir in matzo meal, parsley, salt, pepper and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
    2. Bring chicken stock and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering stock. Cover and cook for 30 to 40 minutes.

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