Apr 14, 2014
Not too fluffy, not too dense, these Passover favorites are just the thing for chicken soup.
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Prep Time: 0 hours 25
Total Time: 2 hours 0
6 tbsp. water
2 tbsp. vegetable oil
1/4 c. chopped fresh dill
- In a medium bowl, whisk together the eggs, water, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the dill.
- Add the matzo meal and mix to combine. Refrigerate for at least 1 hour and up to overnight.
- Fifteen minutes before making, bring a large pot of water to a boil. Add 1 tablespoon salt. With wet hands, roll the mixture into 12 balls, about 2 inches each (rewetting your hands as necessary) and carefully drop them into the water.
- Simmer the balls until puffed and cooked through, 30 to 35 minutes. Using a slotted spoon, transfer the balls to soup bowls and ladle chicken soup over the top.
Video: How to Make a Classic Matzo Ball Soup
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Date: 16.12.2018, 17:54 / Views: 34595