Matzo Ball Soup

July 23, 2012/in Cook, Food, Soups & Salads /by kbw71

INGREDIENTS

• 4 cups chicken stock
• 8 cups water
• 3 parsley stems
• 1 bay leaf

MATZO BALLS

• 1 cup matzo meal
• 4 eggs
• 2 tablespoons olive oil
• 2 teaspoons salt
• 3 tablespoons chopped parsley, stems reserved
• 2 tablespoons chopped thyme
• 1 carrot, cut into 1/4 inch rounds

GET COOKIN'

1. Simmer chicken stock, water, parsley stems, and bay leaf in a large pot over medium heat.
2. Meanwhile in a large bowl, mix the matzo meal, eggs, olive oil, salt, parsley, and thyme. (Add a few tablespoons of stock to mix if it’s looking too dry.) Place into the refrigerator for 15 minutes.
3. Pull the matzo mix out the fridge and shape into 4 balls. Carefully place the balls into simmering stock.
4. Add carrot rounds to soup and cook until tender and matzo balls are puffy, about 20-30 minutes.

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