Ingredients for soup:
6 cups chicken stock
1 carrot, sliced
1 rib celery, sliced
1/2 onion, chopped
1/4 cup fresh parsley, chopped

Ingredients for Matzah Balls:
1 cup matzo meal
1/4 cup chicken stock
4 eggs, separated
1/4 cup vegetable oil
Salt and pepper

1) In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender. You can add more carrots and celery if you prefer.
2) In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate the balls for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them.
3) Cover the soup and cook for 30 minutes. Serve hot.

*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.

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