Yield
2 dozen

How to Make It

Step 1

Sauté onion in butter in a small skillet over medium heat until tender. Combine sautéed onion, meal, and water in a small mixing bowl, stirring until water is absorbed. Set aside to cool.

Step 2

Add eggs, almonds, chopped parsley, and salt to cooled mixture, mixing well. Cover and refrigerate until thoroughly chilled. Shape mixture into twenty-four 1-inch balls.

Step 3

Bring chicken broth to a boil; add matzo balls to broth, allowing room for balls to expand during cooking. Reduce heat; cover and simmer 15 minutes. (Do not lift cover during cooking time.)

Oxmoor House Homestyle Recipes

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