Fluffy dumplings made of
matzo meal are traditionally served during Passover. Larger dumpling
can be filled and baked before adding them to a rich home-made
chicken broth.
Matzo
Balls
- 2 large eggs, beaten
2 tablespoons margarine, melted
1/2 cup matzo meal
2 tablespoons chicken broth
1 teaspoon salt
- Combine eggs and margarine
in medium bowl and beat until blended. Gradually add in matzo
meal, chicken broth and salt. Mix well. Cover and refrigerate
at least one hour
- Remove from refrigerator
and roll into small balls. Drop gently into boiling water. Cover
the kettle and cook 30 minutes or until tender.
Makes 6 servings.
Cooking Tip: Matzo balls
can be made ahead and frozen in the chicken soup. Just defrost
and reheat.
