Mom’s Matzo Ball Soup
Recipe to my mom's most tasty matzo ball soup. If you need some Jewish penicillin this is good medicine.
- 1 lb carrots sliced
- 4-5 stalks celery sliced
- 1 onion
- 1 chicken cut-up or 4-5 chicken breasts with skin
Add Water to cover chicken. Boil Chicken, skim and add veggies. Add chicken bouillon cubes for flavor. Bring to boil and then turn heat down.
Cook until veggies are soft. Remove Chicken and Onion. Skin chicken and cut into pieces to add to soup.
Chill Stainless Bowl and Beaters in Freezer.
- 4 eggs
- ¾ cup Matzo Meal
Separate Eggs. Egg Whites in Chilled Bowl. Egg Yolks in another dish. Beat Egg Whites with salt until they peak.
Add 2 tbl margarine and pepper to egg yolks and mash.
Fold Egg Yolks into Egg Whites.
Then fold Matzo Meal into the egg whites mixture. Put in refrigerator for 20 min.
Drop mixture by spoonful into boiling soup and cover.
Cook for 15 min and then enjoy!