Chicken Soup with Matzo Balls
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If making chicken stock from scratch: Bring a large pot of water to a boil, and scald chicken in the boiling water.
Bring another pot of fresh water to a boil, add the chicken and the rest of the ingredients.
If making from re-made chicken stock: Bring 4 liters of chicken stock to a boil and add the rest of the ingerdients.
In both cases cover and simmer for 1.5 hours then strain.
Beat eggs in a bowl. Then add water, margarine, salt and pepper. Mix well. Add matzo meal and stir. Refrigerate for at least an hour.
Form into balls and drop into pot of soup or boiling water. Cook for 20 minutes.
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