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Matzoh Balls for Chicken Soup Recipe

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This recipe for Matzoh Balls for Chicken Soup, by , is from Memories in the Kitchen, 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:  
Kim McCaveney

Category:
Category:

Ingredients:  
Ingredients:  
7 Eggs
Pinch of Salt
7 large tbsp. Schmalts (veggie, chicken, or duck)
28 tbsp. hot water*
370 g matzoh meal or cracker crushed

Directions:
Directions:
Whip eggs until light and fluffy - add pinch of salt during whipping.
Add schmaltz.
Using a tablespoon, counting to 28, add hot water by lightly pouring water over spoon.
Add a dash of cinnamon (optional).
Add the matzoh meal - not quite the whole 370 g. Thinner consistency makes the dumplings lighter.

Set the mixture aside for several hours until thickened.

Dampen hands with water and form ball (about ping pong ball size). Place in boiling, salted water until they float. Cook 20 minutes.

At this point they can be cooled or frozen. When chicken soup is ready, place matzoh balls into the soup and gently heat through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes plus resting time
Personal Notes:
Personal Notes:
This recipe is from Diane Bravo-Chakim in Cape Town, South Africa. Measurements are not entirely accurate since the making of kosher matzoh balls is a learned art.

 

 

 

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