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Jewish Recipes Matzo Ball Soup |
1. Stir parsley, ginger, salt and pepper into schmaltz, add eggs and sparkling water and beat to blend.
2. Stir into Matzo meal. Refrigerate for 1 hour.
3. Wet hands and form into walnut-sized balls. Drop into boiling soup.
4. Reduce heat, cover and simmer for 20 minutes or until balls float to top.
5. Serve in soup, 2-3 balls per serving. Makes 24 balls approx.
1 tablespoon freshly chopped parsley
1/4 teaspoon ground ginger
salt and freshly ground pepper to taste
4 tablespoon melted schmaltz, margarine or vegetable oil
1/2 cup sparkling water
1 cup matzo meal
4 eggs beaten
chicken soup
