The vegetable-broth option is for vegetarians: this is best made with rich chicken stock.

Ingredients

• 2 eggs
• 1/2 cup matzoh meal
• 1 tsp. salt
• Few sprigs parsley, minced

• Optional nutmeg, ginger, pepper, garlic powder, celery seed
• 1 to 2 tbsp. seltzer (optional)
• 6 to 8 cups chicken or vegetable broth

Instructions

1. Break eggs into a medium bowl and beat with a whisk. Sprinkle with matzoh meal, salt and parsley. Add optional flavorings and few drops of seltzer until of right consistency. Cover and refrigerate at least 30 minutes, to help batter firm up.

2. Dust hands with extra matzoh meal and sprinkle a little onto a dinner plate. Pick up fingerfuls of the batter and roll them into 1 inch balls. Place the finished balls on the dusted plate.

3. Meanwhile, bring a kettleful of water to the boil and lower heat to simmer. Gently drop the matzoh balls into the water, one by one. Partially cover the pot and keep the water bubbling. Cook for 40 minutes.

4. Meanwhile, heat the chicken or vegetable broth. Remove the matzoh balls from the water with a slotted spoon and transfer to serving bowls. Ladle the hot broth on top. Makes 6 servings.

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Find more about:

• Chicken & Turkey Soups |
• Chicken Broth |
• Comfort Foods |
• Entrees |
• Passover |
• Rosh Hashanah |
• Vegetarian Entrees |
• Vegetarian Soups |
• Whole Eggs |
• Yom Kippur

Related Categories:

• Comfort Foods |
• Soups With Chicken or Turkey |
• All Soups & Stews