Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 eggs -- slightly beaten

  3. 2 tablespoons chicken fat or vegetable oil -- melted

  4. 1 cup matzo meal

  5. 2 teaspoons salt

  6. 2 tablespoons parsley -- chopped

  7. 6 tablespoons chicken stock or water

  8. 4 quarts salted water

Instructions Jump to Ingredients ↑

  1. In a medium bowl, beat the eggs and fat together. Stir in the matzo meal, salt and parsley. Add the chicken soup or water. Refrigerate at least one hour, to allow the meal to absorb the liquids. In a 6 quart pot with lid, bring the salted water to a boil. Reduce the water to a simmer, and drop in 1 1/2 inch balls of the matzo mixture. Cover the pot and cook at just a simmer for 20-40 minutes. Serve with chicken soup.


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