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Matzo Balls

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Matzo Balls


  • 21/2 cups matzo meal
  • 6 eggs
  • 6 tablespoons vegetable oi
  • 2 teaspoons salt


  1. In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.

  2. Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.

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