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4 eggs
Whip eggs in bowl until well blended. Add melted margarine, salt and pepper, and blend well. Mix in matzo meal and chives until well-blended. Place mixture in refrigerator to chill for 1/2 hour.
Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut-sized balls of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down and simmer for 30 minutes.
Once matzo balls are done, remove from water with slotted spoon and place gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving w/soup: 280 calories (80 from fat), 9g total fat, 1.5g saturated fat, 10g protein, 39g total carbohydrate (4g dietary fiber, 10g sugar), 140mg cholesterol, 960mg sodium
1/4 cup margarine, melted
1 tsp. salt
Pinch of pepper
1 cup plain matzo meal
1 tbsp. fresh chives, chopped or 1 tsp dried
Vegetable Soup, Roasted II (click here for recipe)
The delicious handmade matzo balls are easier to make than you might think.