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4 eggs, beaten
Mix all ingredients and chill for at least 20 minutes in fridge. Bring stock to boil. Wet hand with water and form into balls and drop one by one into stock. Cook about 20 minutes until all balls have about doubled in size.
Remove with slotted spoon and place at bottom of soup plates then top with Carrot Parsnip Soup (click here for recipe).
Posted by Jenni Person
Nutritional Info Per Serving: N/A
1/3 cup oil
1 teaspoon salt
Dash of freshly ground black pepper
1 cup matzo meal
1/2 cup Champagne or sparkling wine
2 quarts seasoned vegetable stock