Chicken Soup with Matzoh Balls

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pints well-seasoned chicken stock


Beat egg yolks until light. Add salt and melted chicken fat, and beat again. Add finely chopped parsley and matzoh meal, and mix well. Then fold in beaten egg whites thoroughly. Chill dough for 15 minutes and form into very small balls.

Drop balls into boiling stock; cover and simmer for 20 minutes, or until tender.