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Matzo Ball Soup

You can make your own matzo meal by grinding up real matzo (unleavened bread) in a food processor until it resembles bread crumbs, or you can just pick up a box of actual matzo meal.

For a cool variation, try Cumin Matzo Balls in Cilantro Broth

2 whole eggs
1 teaspoon salt
2 T. chicken broth, or stock
2 T. vegetable oil
1/2 cup matzo meal
2-1/2 quarts chicken broth, or stock

Beat the eggs in a glass bowl.
Whisk in the salt, broth, and oil.
Then whisk in the matzo meal.
Cover bowl with plastic wrap and
chill in the refrigerator for 30 minutes.
Start a large pot of boiling water.
Form matzo balls by rolling about a
tablespoon between the palms of your hands.
Set aside until all are done.
Drop into boiling, salted water.
Reduce heat to low and simmer for 30 minutes.
Heat chicken broth in another stockpot.
Drain and transfer matzo balls to broth.
For an alternative and colorful presentation,
sauté a 1/2 cup each of minced red onion,
carrots and bell peppers in a little butter
and/or oil until tender.
Then add the quart of chicken broth, Heat
thoroughly before adding matzo balls.

Subj: Matzoh Balls

You use way too many ingredients. Try this:
Beat 1 egg, well. Add 1/4 C Matzoh Meal and a pinch of salt. Stir until mixed. Let rest for 20 minutes. Drop by rounded teaspoon into a large pot of boiling water. Boil for one hour. The key is beating the egg well. If done correctly, the knaidlach will be soft and "fluffy". This is the recipe handed down by my grandmother.

Thank you, I love any advice that makes cooking easier - Steve.
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