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Matza Ball Soup Recipe

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This recipe for Matza Ball Soup, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lucy Younger Ledbetter

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs, beaten
2 Tablespoons Canola Oil
2 Tablespoons Club Soda
1 teaspoon Kosher Salt
1/2 cup Matza Meal
6 cups Water
2 Tablespoons Wylie's Chicken Granules
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Thyme
1/8 teaspoon fresh ground Black Pepper

Directions:
Directions:
Combine eggs, matza meal, oil, salt, and club soda, and refrigerate for 20 minutes. Combine water, chicken granules, onion powder, pepper, and thyme in a large saucepan and bring to a boil. Roll Matza dough into walnut sized balls. Drop them into the boiling broth, turn heat to low, and cover. Simmer 30 minutes. Serve with challah bread.

 

 

 

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