Chicken Broth with Matzah Balls
Broths • Jewish
Description
These matzah balls can be prepared in advance and stored in the refrigerator. Before boiling, they need to be thawed for 1 hour.
Ingredients
- Onion 1 piece
- Matzah 2 pieces
- Chopped Sage Leaves 2 tablespoons
- Vegetable Oil 2 tablespoons
- Chicken Egg 2 pieces
- Grated Ginger Root to taste
- Chicken Broth 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the matzah in cold water for 5 minutes, drain, and squeeze out excess water.
Step 2
Sauté the onion in oil until golden brown.
Step 3
Chop the parsley. Lightly beat the eggs.
Step 4
Mix the squeezed matzah, sautéed onion, parsley, and eggs. Season with salt, pepper, and ginger, then add flour. Chill for 1 hour.
Step 5
Roll small balls, dip them into boiling soup, and cook for about 20 minutes.
Step 6
Serve, garnished with parsley.
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