See Matzah Ball Recipe Below
Matzah Ball Soup:
9 Cups chicken broth
2 onions, chopped
4 carrots, sliced
4 stalks celery, chopped
½ red pepper, chopped
3 mushrooms, sliced
1 teas. salt
5 sprigs parsley
5 sprigs dill
In dutch oven or large pot, combine all ingredients except
parsley and dill. Bring to a boil, cover, reduce heat and simmer for 30 minutes. Tie parsley and dill together with thread and add to soup. Cover and simmer another 30 minutes. Remove parsley and dill. Add
Matzah Balls and simmer another 5 minutes. Some people strain
the soup and leave just the matzah balls and broth, but I love all
the vegetables so I don’t do that. This is always a favorite at the
Rana Family seder table. Serves 8.
3 egg whites-beaten until slightly stiff
1 egg yolk
1 teas. onion powder
½ teas. salt
¼ teas. white or black peper
¾ cup to 1 cup matzah meal
2 Tablespoons club soda-more if needed.
Beat egg whites until stiff, but not dry. Fold
in the egg yolk and seasonings and mix.
Gently mix in matzah meal and club soda
until dough is well blended. Chill for 30
minutes. Boil a pot of water and with damp
hands, shape the dough into small balls
about 1 inch in size. Drop into boiling
water. Cover pot and cook over medium
heat for about 45 minutes. Transfer to soup.
Makes 12 matzah balls.