*  Exported from  MasterCook  *
 
                              MATZOH BALL SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Melted fat or oil
    2       lg           Eggs, slightly beaten
      1/2   c            Matzo meal
    1       t            Salt (optional)
    2       tb           Soup stock or water
 
   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 1 1/2 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.
   
   Oh yes, the soup.  Any chicken or vegetable soup,
   Kosher Shel Pesach, will do fine.  I prefer the
   vegetable.  My favorite Jewish cuisine book is “Jewish
   Cookery”, by Leah H. Leonard.  I'm sorry this is too
   late for your Pesach Seder.
   
   Casey Wilson
  
 
 
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