Matzo balls (also spelled matzoh) are traditional Jewish dumplings, usually made with chicken fat and served in chicken soup. This vegetarian version tastes great in vegetable soup.
|8-12 matzo balls
|1 hour 45 minutes
|Lightly beat the eggs, then stir in the oil or butter. Combine the matzo and 1 t salt in the other bowl.
Mix the eggs into the matzo meal, then add stock. Cover the bowl and refrigerate for at least 1 hour.
Bring a pot of water plus remaining 1 t salt to a boil.
Wet hands with cold water, take a blob of matzo dough, and form into a ball (marble- to golf-ball-sized). Repeat with remaining dough.
Drop matzo balls into boiling water, lower heat to a simmer, cover, and cook for 30-35 minutes.
|Add to bowls of hot vegetable soup and serve immediately.
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