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Matzo Ball Soup
Brought to you by: Milo S., Julian Middle School
U.S. to Metric and Metric to U.S.
Mixed, but not yet cooked.
1/2 cup matzah meal
2 tbsp. oil or schmaltz (melted chicken fat)
2 tbsp. water or chicken broth
2 tbsp. fresh chopped parsley
a little black pepper
2 quarts thin chicken broth or consommé
A handful of baby carrots or regular carrots cut into large chunks (optional)
a few stalks of celery cut into large chunks (optional)
Cooked in soup!
Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.
Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Add the vegetables to the broth (if used). Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.
For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse. If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses).
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