Matzoh ball soup

Yield: 12 servings ( Serving Size: servings )
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  • 4 Eggs
  • 2 ounce(s) Oil
  • 2 tablespoon(s) water
  • 2 teaspoon(s) dill dry
  • 1 teaspoon(s) garlic powder
  • 1 cup(s) matzoh meal
  • 1 teaspoon(s) salt
  • 1 onion sliced
  • 2 carrots sliced
  • 2 clove(s) garlic minced
  • 1/2 cup(s) Fresh parsley chopped
  • 1/4 cup(s) Fresh dill chopped
  • 1/4 cup(s) olive oil
  • 3 quart(s) water


  1. 1. Mix together matzoh meal, salt, garlic powder, and dill
  2. 2. Mix together eggs, 2 TBSP water, and oil
  3. 3. Mix together matzoh meal mixture plus egg mixture
  4. 4. Place in refrigerator for 15 to 30 minutes
  5. 5. Saute together onion, garlic, and carrots in olive oil until onion is translucent and carrots are slightly softened (about 10 to 15 mintues)
  6. 6. Add fresh parsley and dill and saute until glistening (fairly quick)
  7. 7. Add 3 quarts of water and bring to a rapid boil
  8. 8. Use a melon baller to shape matzoh meal mixture; drop into soup
  9. 9. Reduce soup to low heat; cover; and simmer for 30 minutes
March 2013

This recipe is a personal recipe added by davesnyd and has not been tested or endorsed by MyRecipes.

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