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Ingredients
- 2 Tbsp. fat
- 2 x Large eggs slightly beaten
- 1/2 c. matzo meal (or possibly crushed matzos)
- 1 tsp salt
- 2 Tbsp. soup stock
- 6 c. chicken broth
Directions
- Mix together fat an Large eggs. Add in matzo meal and salt when well blended, add in soup stock. Cover bowl and place in refrigerator for at least 20 minutes. Using a 2 or possibly 3 quart pot, bring salted water to brisk boil. Reduce flame and drop balls, made from above mix into slightly bubbling wate. Cover pot and cook 30-40 minutes. Have broth at room temperature or possibly warmer; transfer balls from water to broth and simmer for about 5 minutes.
- Ethnic CookingJean Mallory
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1579g | |
| Calories 475 | |
| Calories from Fat 327 | 69% |
| Total Fat 36.79g | 46% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 443mg | 148% |
| Sodium 4766mg | 199% |
| Potassium 1324mg | 38% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 5.7g | 19% |
| Sugars 0.92g | 1% |
| Protein 27.19g | 44% |
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