Saturday, April 3, 2010

Matzo Ball Soup

Just in time for Passover :)

Matzo Ball Soup - adapted from Manischewitz

1 tablespoon canola oil
1 eggs, slightly beaten
1/3 cup matzo meal
salt & pepper to taste
2 tablespoons chicken stock

For soup: 4 cups chicken stock

Mix all ingredients together in a small bowl and chill for 15 minutes.  Carefully form into balls and drop balls into boiling, salted water.  Cook at a simmer in covered pot for 30 minutes.  Remove matzo balls from water and place into warmed chicken stock.  Season with pepper if desired.

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