Matzo Ball Soup
  • Cooking Time: 3 hours
  • Servings: 6
  • Preparation Time: 15 min
  • 3 large eggs, beaten
  • 1/4 c. schmaltz or shortening
  • 1/4 c. water
  • 3/4 c. saltine meal
  • Freshly ground black pepper
  • 2 quart chicken broth
  • 2 large carrots, cut into rounds
  1. In a large bowl combine eggs, schmaltz, and water. Stir in matzo meal, salt, and pepper. Cover and refrigerate until well chilled, at least 2 hours.
  2. Bring a large pot of salted water to a boil. Using wet hands, shape matzo mixture into 6 large balls. Drop matzo balls in boiling water, cover and reduce heat to a simmer. Let simmer until cooked through, 30 to 35 minutes.
  3. Meanwhile, warm chicken broth in a large pot
  4. When matzo balls are finished remove from water with a slotted spoon and place into serving bowls. Ladle warmed chicken broth over and serve
Saltine Mazo ball soup