You won't want these matzo balls to bounce too high. The great matzo ball debate: heavy or light?
Printable Version Stuff
5 cups chicken broth
Matzo balls
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1/2 cup matzo meal
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chicken broth
Garnish: parsley sprigs
Stuff to do
1. In a large bowl, whisk the oil and eggs.
2. Combine the matzo meal, salt, and pepper with the egg mixture.
3. Add the 3 tablespoons of chicken broth and mix.
4. Cover and refrigerate for 15 minutes.
5. Boil 1 1/2 quarts water in a pot.
6. Form the matzo dough into balls about 1 inch in diameter, and drop them into the lightly boiling water.
7. Simmer, covered, for 30 minutes.
8. Serve with chicken broth and garnish.
Makes four to six servings.
