Prep 20 mins
Cook 20 mins
These are light and fluffy. Great served in clear chichen soup.
- 200 g margarine
- 3 cups water
- 250 g matzo meal
- 1 tablespoon soup mix
- 4 eggs
- water, and
- salt, the matzoh balls (for cooking)
- cut margarine into cubes. Bring to the boil with the water and boil till margarine is melted. Turn heat off. Add matzoh meal, soup powder and salt and mix well. Add the eggs and mix well. Adjust seasoning according to taste.
- Let rest for about 15 minutes. Form balls, about walnut size. The balls will expand during cooking.
- In a big pot bring water and salt to the boil, and add the matzoh balls. Reduce heat, cover, and simmer for 20 minutes. Drain, and serve with soup. Freezes well.