Studded Matzo Balls
From DetroitTokyo 12 years agoIngredients
- 3 tbsp vegetable oil shopping list
- 3 large eggs, slightly beaten shopping list
- 3/4 cup matzo meal (I used Manischewitz brand) shopping list
- 3 tbsp water/stock/broth shopping list
- 1 tsp salt, if desired shopping list
- 1/4 cup finely diced carrots shopping list
- 1/4 cup finely diced celery shopping list
- 2 tbsp chopped parsley (I used flat leaf Italian) shopping list
- 1 batch chicken-soup.html">Classic Homemade Chicken Soup or 1 1/2 quarts stock or water shopping list
How to make it
- In a mixing bowl, combine oil, eggs, matzo meal, water/stock and salt if using. Mix to incorporate. Cover and place in fridge to chill for 15 minutes.
- Meanwhile bring soup/stock/water to boil in a 4 quart stock pot.
- After chilled, add carrots, celery and parsley to batter mix. Gently fold in.
- Reduce heat to simmer.
- Moisten hands and roll batter into about 1-inch balls. Gently drop into boiling pot. Cover pot and simmer for 30-40 minutes.
- If cooking broth/water, remove from liquid and serve warm or at room temp. If serving in soup, you're all set to serve it up :-)
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