Matzo Balls For Soup
|Matzo boards||2 , crumbled|
|Eggs||4 , separated|
|Water||4 Quart (Rapidly Boiling)|
|Chicken soup||4 Cup (64 tbs) (4 Servings)|
|Chopped parsley||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.