Ingredients:3 eggs
6 to 9 cups Chicken broth or stock
1 cup shredded white meat chicken
¼ cup Vegetable Oil
1 TBS Extra Virgin Olive Oil
¼ tsp salt
¼ tsp black pepper
¼ tsp Paprika
1 cup Matzo Meal
1 carrot, diced
1 celery stalk, diced
¼ cup grated onion
Chopped fresh parsley or dill
Directions:
1. Beat together the eggs and 1/2 cup of the broth.
2. Stir in the onion, oil, salt, and pepper. Add the matzo meal; the dough should be very
moist. Cover the mixture and refrigerate for at least ½ hour.
(about the amount of time it takes to do the following.)
3. Dice, then sauté’ the carrot and celery in 1 TBS Olive oil until translucent and set
aside.
4. Place the chicken broth and shredded chicken in a large soup pot on high, add the
paprika and bring to a boil.
5. Using wet hands, shape the matzo mix into small balls, about 1 inch in diameter.
6. Turn the heat down to medium and gently drop the balls in. Cook until expanded and
set, about 20 minutes. To serve, set the matzo balls in soup bowls and ladle the soup
over them, garnish with parsley or dill.
3. Dice, then sauté’ the carrot and celery in 1 TBS Olive oil until translucent and set
aside.
4. Place the chicken broth and shredded chicken in a large soup pot on high, add the
paprika and bring to a boil.
5. Using wet hands, shape the matzo mix into small balls, about 1 inch in diameter.
6. Turn the heat down to medium and gently drop the balls in. Cook until expanded and
set, about 20 minutes. To serve, set the matzo balls in soup bowls and ladle the soup
over them, garnish with parsley or dill.
