Light and fluffy dumplings made of matzo meal are traditionally served during Passover. Larger dumpling can be filled and baked before adding them to a rich home-made chicken broth.
2 large eggs, beaten
2 tablespoons margarine, melted
1/2 cup matzo meal
2 tablespoons chicken broth
1 teaspoon salt
- Combine eggs and margarine in medium bowl and beat until blended. Gradually add in matzo meal, chicken broth and salt. Mix well. Cover and refrigerate at least one hour
- Remove from refrigerator and roll into small balls. Drop gently into boiling water. Cover the kettle and cook 30 minutes or until tender.
Makes 6 servings.
Tip: Matzo balls can be made ahead and frozen in the chicken soup. Just defrost and reheat.