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Matzoh Balls

Updated: Apr 14

(by ReW STaRR)


(My secret is using the packaged soup mix but adding 4 or 5 extra chicken bouillon cubes while the water is boiling. Or make your own.)

4 large eggs, beaten

1/4 c. water or seltzer

1/4 c. vegetable oil

1 t. salt

pinch of black pepper

1 c. matzoh meal

Combine eggs, water or seltzer, oil, salt and pepper.

Add matzoh meal and mix well.

Refrigerate for 1 hour.

Bring a large pot of water to the boil.

Moisten palms with cold water and form mixture into 1-inch balls.

Drop into boiling water, reduce heat to low, and simmer for 30 minutes.

Heat in chicken soup for 15 minutes before serving.


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