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Matzo Balls
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Great for Matzo ball or chicken soup!

Serves: A few, varies by size

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Ashkenazi Parve Soup

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3 large eggs
3 tbs. canola oil
3/4 cup matzo meal
1 tsp salt
3 tbs. water


  1. Beat eggs in a mixing bowl, adding oil after a few minutes.
  2. Fold in matzo meal and add salt. Finally, mix in water.
  3. Cover and refrigerate for 20 minutes.
  4. Bring 2 quarts of water to a boil in a large pot. Using moistened hands (keeps matzo balls from sticking), form small balls from dough.
  5. Drop each matzo ball into boiling water, then cover and cook for about 30 minutes.
  6. Matzo balls can continue cooking when added to soup, but add at the end

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