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6 to 8
first-course servings, each served in 1 to 1½ cups 250 to 375 ml ) seasoned brothEasy
Published 1998
I have made only a few changes to the classic matzo balls. Mine are smaller, so there is no chasing them around the soup bowl and splashing all over the table. I add parsley for flavor as well as looks and pepper for a small burst of flavor.
Those who want chewier matzo balls do not need to change the ingredients. They should cook them uncovered and for less time. Matzo balls are traditionally served in chicken broth, seasoned with salt and pepper and a sprinkling of chopped parsley