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Kitchen Guy’s Matzoh Ball Soup
Ingredients
1 cup matzoh meal (available in ethnic of Kosher food aisle)
1/4 cup canola oil
1/2 cup seltzer water (club soda can be substituted)4 large eggs, whisked until frothy
3 quarts chicken bouillon
1 tsp. saltMethod
Mix together the matzoh meal, canola oil and seltzer. Add the frothy eggs to the matzoh meal mixture and add the salt. Mix well and refrigerate for a minimum of one hour.
Bring the chicken bouillon to a simmer. Shape the matzoh meal mixture into small balls (or using two spoons form quenelles). Place the dumplings into the simmering soup and cook for 35 minutes. The matzoh balls will expand by about 3 times.
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