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 | ||
| Salt | 3/4 Teaspoon | |
| Eggs | 4 , 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.
Chef
