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| Matzo Ball Soup |
Easy Gourmet Recipe of the Month
January 2011
Perfect for a cold winter’s day!
• 2 eggs, lightly beaten
• 4 tablespoons melted butter
• 1/2 cup matzo meal
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1 dash white pepper
• 1 tablespoon water
• 6 cups chicken broth
• 1 medium carrot, diced
• 1 small onion finely diced
• 2 cloves of garlic minced
Directions
1. In a small bowl, mix eggs with the melted butter. Stir in matzo meal, parsley, salt and pepper to form dough. Cover and refrigerate for at least 10 minutes.
2. Sauté carrots, onions and garlic in soup pot till clear and just a touch brown. Add chicken broth, reduce heat to a simmer. Shape the matzo dough into small balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 20 minutes.
3. Add cubed cooked chicken is you prefer a heartier soup.
