Matzoh is the hard crackers made from unleavened bread. Only Matzah food is allowed on the days of Passover.

Matzoh Balls

• 4 - Eggs
• ¼ cup - Chicken Stock
• ¼ cup - Oil
• 1 ½ teaspoon - Salt
• Pepper to taste
• 1 tablespoon - Fresh Parsley (minced)
• 1 - Small Carrot (minced)
• 1 cup - Matzoh Meal

• 8 cups - Cold Water
• 1 - Chicken Bouillon Cube
• 2 teaspoon - Salt

• Beat eggs and chicken stock until frothy with a fork.
• Add salt, pepper, parsley and carrot to it.
• Gradually stir in matzoh meal and oil.
• Cover and refrigerate for 1 hour to thicken.
• Bring water, boullion and salt to a boil.
• Reduce heat.
• Using wet hands, form thickened matzoh mixture into small golf-sized balls.
• Place in pot.
• Cover and cook on medium heat for 1 hour.
• Remove with slotted spoon.
• Transfer to hot chicken soup and let them simmer for at least 5 minutes before serving.
• Makes about 16 matzoh balls.