Matzoh Ball Soup (Sarah's recipe)

Matzoh Ball Soup (Sarah's recipe): Submitted by: Vickie | Date Added: 14 Dec 2021 Ingredients:

2 pkg Matzoh Meal
8 eggs
8 T veggie oil (must use veggie oil)
4 large containers of chicken broth (use low sodium!!!)

Cooking Instructions:

In large stock pot, bring 2 containers of chicken broth to boil.

1. Mix matzoh meal, eggs and veggie oil; stir well.
2. Refrigerate matzoh mix at least 5 minutes.
3. using a spoon, take enough meal for a small ball and roll ball in the palm of your hand. Make sure balls are small, even and don't have any air pockets or they will explode. You may need to dab a little water in your palm as you continued to roll balls so that they don't stick.
4. Place balls on a cookie sheet as you roll them.
5. Gently drop balls, one at a time, in chicken broth.
6. Add a third container of broth as needed.
7. After balls have cooked, keep covered an let balls completely cool several hours. (I let them sit about 6 hours!)
8. Add another container of broth if needed.
9. The hardest part is not eating them until the next day, but they must sit in the refrigerator.