Chicken Matzo Ball Soup

A comforting soup to serve any time of the year. The matzo balls are made with margarine, matzo

meal, parsley, pepper and a boiled in chicken stock.

Ingredients                              Serves: 6

2 eggs, lightly beaten
2 tablespoons (40g) melted margarine
1/2 cup (60g) matzo meal
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 dash white pepper
1 tablespoon water
6 cups (1.5 litres) chicken stock
1 medium carrot, cut into 2 inch julienne strips


Preparation 

Prep: 30 minutes | Cook: 30 minutes

1. In a small bowl, mix eggs with the melted margarine. Stir in matzo meal, parsley, salt, pepper
and water to form a soft dough. Cover and refrigerate for at least 30 minutes.

2. Bring chicken stock and carrots to a boil in a large pot. Reduce heat to a simmer.

Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop
he matzo balls into the simmering stock. Cover and cook for 30 to 40 minutes.