| Ingredients |
| |
| 4 |
each |
large egg |
| 16-22 |
Tbsp |
matzah flour |
| 2 |
Tbsp |
beef or chicken soup powder |
| 2 |
Tbsp |
oil |
| ½ |
tsp |
salt |
| |
|
| Preparation steps: |
- Combine all ingredients. Add matzah flour until the mix is thicken enough
to form balls. Prepare 25 small balls (size of a full tsp), and place
on a plate.
- Refrigerate for ½ - 3 hours.
- Boil water in a large stock pot and cook for 10 minutes.
the matzah balls float when they are ready.
Serving: Serve immediately with the chicken soup, otherwise the balls would harden.
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