These Matzo Balls For Soup are sure to transform your chicken soup from a simple girl-next-door to a hot model ! Well, the effect of these awesome Yiddish flatbread is such ! You must try out these powerful soup enhancers to know what I mean ! Feel free to share your views about the Matzo Balls For Soup with me.
2 , crumbled
4 , separated
4 Quart (Rapidly Boiling)
4 Cup (64 tbs) (4 Servings)
1 Tablespoon (For Garnish)
Place matzos in blender and blend to make fine meal.
Beat egg whites until stiff, and beat egg yolks separately until smooth and lemon-colored.
Fold whites into yolks, then fold in matzo meal.
Refrigerate for 1 hour.
With wet hands, divide mixture into 12 equal portions and shape each portion into a ball.
Drop into water and cook 20-25 minutes.
Remove balls with slotted spoon, and add to hot chicken soup.
Garnish with parsley.