The home of the Bushey's Fine Cooking

Matzah Balls

Prep Time 10 Min
Chill Time 1 hour
Cook time 20 mins

4 large eggs
3 tablespoons vegetable oil
1 cup matzah meal
1/3 cup chicken broth
1/4 cup finely chopped almonds
1 1/2 teaspoons salt
2 tablespoons finely parsley
1/2 teaspoon ground ginger

Step one
In a medium bowl, whisk eggs and oil until blended. Stir in matzah meal, add broth, almonds, salt, parsley, and ginger.
stir to combine and refrigerate 1 hour.

Step two
In soup pot boil 4 quarts of salted water.  reduce to simmer. drop matzah balls in water, cover and simmer for 20 minutes. DO NOT LIFT LID WHILE COOKING.  Drain and add to soup.