Matzo Ball Soup for One

September 1, 2010 at 4:32 pm Leave a comment

1/4 cup matzo meal
1 egg
1 tablespoon oil
1 tablespoon water
salt and pepper
1 cup chicken stock (I use Swanson’s 100% Natural in a box)

Mix matzo meal, egg, oil, water, salt and pepper and refrigerate for at least an hour
Wet hands and form into 4 golf-ball sized balls
Drop into boiling salted water and cook for 15 minutes
Heat chicken stock and serve

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Entry filed under: For One or Two, Jewish, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: .

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