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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