Matzoh Ball Soup
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lard
melted |
*
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | cup |
matzo meal
|
*
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lard
melted |
*
|
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
matzo meal
|
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
stock
|
|
Directions
Blend fat, or oil, and eggs together.
Add matzo meal and salt mixture to egg and blend well.
Then add soup stock or water and mix until uniform.
Cover mixing bowl and place in refrigerator for 15 minutes.
Using a two or three quart pot bring 1½ quarts of slightly salted water (no salt if desired) to a brisk boil.
Reduce flame, and into the slightly boiling water drop balls approximately 1 inch in diameter formed from mixture from refrigerator.
Cover pot and cook 30 to 40 minutes.
Have soup at room temperature, or warmer, and remove matzo balls from water and place in soup pot.
When ready to serve, allow soup to simmer for about 5 minutes.
Makes about eight balls.
