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Categories:
chicken broth frozen carrots fresh ground black pepper matzo eggs vegetable oil matzo meal baking powder salt garlic fresh ground black pepper
Viewed: 41 - Published at: a year agoIngredients
- 12 cups low sodium chicken broth (homemade or canned)
- 1 1/2 cups frozen carrots, coins (or use fresh carrots peeled and thinly sliced)
- 1 -2 teaspoon fresh ground black pepper
- MATZO BALLS
- 4 large eggs
- 1/4 cup vegetable oil (or use Canola oil)
- 1 cup matzo meal (no substitutes use only matzo meal)
- 1 3/4 teaspoons baking powder (can use 2 teaspoons if desired)
- 1 teaspoon salt (can use kosher salt)
- 1 teaspoon garlic powder (if not a garlic-lover then omit)
- 1/2 - 1 teaspoon fresh ground black pepper
Method
- For the matzo balls;.in a small or medium size bowl whisk eggs with the oil together until well blended.
- In a medium bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper.
- Add in the egg/oil mixture; mix lightly until combined (do not over mix).
- Cover and refrigerate for a minimum of 1 hour or longer.
- Using lightly greased hands shape the mixture into about 1-1/2-inch balls.
- Place the balls onto a plate.
- Bring the chicken broth to a simmer then add in carrots.
- Carefully drop the balls into simmering broth a few at a time (make certain the broth is simmering when you drop in the balls).
- When all the balls are in the broth reduce heat to low; cover and simmer for about 30-35 minutes or until the balls are soft and tender (the balls with almost double in size when cooking in the broth).
- Season the broth with black pepper.
- Ladle the broth and matzo balls into bowls and enjoy.
