Matzo Soup Balls

Straight out of the Junior league cookbook Sioux City, Iowa. This will make 24 balls.

• Ready In: 40 mins
• Yields: 24 balls

Ingredients

• 4  medium eggs
• 1  teaspoon salt
• 1  cup matzo meal

Directions

1. Beat eggs well and add salt. Fold in the Matzo meal gradually using a spoon or spatula. Refrigerate 1 hour.
2. Shape into small balls and drop into boiling salted water. Cook covered for 30 to 45 minutes.
3. Remove using a slotted spoon, serve in chicken broth or make your own broth.