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Makes about 16 matzoh balls
By hand:
Beat eggs and liquid until frothy with a fork or whisk.
Add salt, pepper, parsley and carrot. Gradually stir in matzah meal
and oil. Cover and refrigerate for 1 hour until thickened.
With a food processor:
With steel knife, chop parsley or carrot. Add eggs, liquid, oil,
salt and pepper. Process 6 seconds. Add matzoh meal and process
about 10 - 15 seconds more. Transfer to bowl. Cover and refrigerate
for 1 hour until thickened.
Cooking:
Bring water, boullion and salt to a boil. Reduce heat. Using
wet hands, form matzoh mixture into small balls, roughly the size
of a golf ball. Don't make them too big, they expand during cooking!
Place in pot. Cover and cook on medium heat for 1 hour. Remove
with slotted spoon. Transfer to hot soup and simmer
at least 5 minutes before serving.
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