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Matzoh is the hard crackers made
from unleavened bread. Only Matzah food is allowed on the days of
Passover.
Matzoh Balls
Ingredients:
- 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
For Cooking:
- 8 cups - Cold Water
- 1 - Chicken Bouillon Cube
- 2 teaspoon - Salt
Method:
- 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.
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