Josh Play Recipes Soup Matzoh Balls



  1. Beat egg whites and sugar until stiff.
  2. Beat the yolks with a fork.
  3. Add yolks to whites.
  4. Hand-mix matzoh meal and salt into the eggs with a spatula.
  5. Refrigerate for 5-10 minutes.
  6. Fold dough into small balls, about the size of golf balls or smaller.
  7. Boil lightly-salted water (with some vegetable stock added).
  8. Drop balls into water.
  9. Cook 30 minutes covered (with the cover cracked).
  10. Remove with a slotted spoon.

Serve in chicken soup.

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Last update Apr24/02 by Josh Simon (<>).