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Matzo Balls For Soup

Diet.Chef's picture
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.
  Matzo boards 2 , crumbled
  Salt 3⁄4 Teaspoon
  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.
Add salt.
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.

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