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|Home > Recipes > Kosher > Matzah Ball Soup, +Recipe for a traditional Jewish Soup|
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Posted: Oct. 18 2007, 00:16 ET
Ahh, the honour of being the first to post in the Kosher section.
This recipe is uber-simple
You will need
2 tbsp Osem Chicken Soup (See this post as to where you can find it))
1/6 cup Matzah Meal (can be found where you find the Osem)
1 egg white
2 tbsp fresh parsley
2 tbsp fresh baby dill
1 oz onion
Chicken is optional
Combine Matzah Meal, Egg white, parsley, 1/2 tbsp Osem Stock in a bowl and mix thoroughly. Lightly spray PAM into the mixture and mix again. Place in the refrigerator and allow to chill for about 10-15 minutes.
In a saucepan, spray PAM and saute onions on a low heat until caramelized. Add water and bring to a boil. Add baby dill and remaining Osem Chicken stock and simmer.
Remove mixture from the refrigerator and roll the dough into small balls and drop into the boiling water. (it might help to spray some PAM on your hands to prevent sticking)
How long you simmer the matzah balls is a matter of personal preference. The longer you simmer the bigger they will get. I usually go about 20-25 minutes.
and very very delicious
**the key for me is not to add too much water, this keeps the broth very flavourful and not diluted.