Matzo Balls For Soup Recipe
These Matzo Balls For Soup are sure to transform your chicken soup from a simple girl-next-door to a hot model ! Well, the effect of these awesome Yiddish flatbread is such ! You must try out these powerful soup enhancers to know what I mean ! Feel free to share your views about the Matzo Balls For Soup with me.
Ingredients
2 matzo boards, crumbled
3/4 teaspoon salt
4 eggs, separated
4 quarts rapidly boiling water
4 servings Chicken Soup
Chopped parsley for garnish
Directions
Place matzos in blender and blend to make fine meal.
Add salt.
Beat egg whites until stiff, and beat egg yolks separately until smooth and lemon-colored.
Fold whites into yolks, then fold in matzo meal.
Refrigerate for 1 hour.
With wet hands, divide mixture into 12 equal portions and shape each portion into a ball.
Drop into water and cook 20-25 minutes.
Remove balls with slotted spoon, and add to hot chicken soup.
Garnish with parsley.
Add salt.
Beat egg whites until stiff, and beat egg yolks separately until smooth and lemon-colored.
Fold whites into yolks, then fold in matzo meal.
Refrigerate for 1 hour.
With wet hands, divide mixture into 12 equal portions and shape each portion into a ball.
Drop into water and cook 20-25 minutes.
Remove balls with slotted spoon, and add to hot chicken soup.
Garnish with parsley.
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