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Source: FamilyTime Favorites

Chicken Soup with Matzoh Balls
For tender, fluffy matzoh balls, don't crowd the pot. If necessary, use two pots or prepare in batches. What a perfect soup when you're feeling low or snuffly.
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Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 35 to 45 minutes
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4 large eggs
1/4 cup mild olive oil
2 1/2 to 3 quarts canned low sodium chicken broth, or homemade
Salt and freshly ground pepper, to taste
1 cup matzo meal
3 tablespoons chopped fresh dill, chopped fresh parsley or 2 pinches ground ginger, optional

In a large mixing bowl, whisk the eggs with the olive oil until foamy. Whisk in 3 tablespoons of the chicken broth and season to taste with salt and pepper. Stir in the matzoh meal and any of the optional seasonings. Let the batter stand for 2 or 3 minutes to allow the matzoh meal time to absorb the liquids. Stir again, but do not overbeat; the batter should be rather soft. If it seems dry, add 1 to 2 more tablespoons of chicken broth. Cover and refrigerate for at least 2 hours and up to 24 hours.

In a large, wide pot, bring 4 quarts of salted water to a boil over high heat (use about 1 1/2 tablespoons of salt).

Meanwhile, shape the batter into walnut- or olive-sized balls and arrange on a plate. They will be soft.

When the water boils, lower the heat to a simmer and carefully slide or drop the balls, one at a time, into the water. Increase the heat and let the water return to a gentle boil. Cover and lower the heat again to a simmer.

Cook for 35 to 45 minutes. Do not lift the lid from the pan; you do not want any vital steam to escape. After 30 to 35 minutes, lift a matzoh ball from the pot and cut it in half. It should be tender, fluffy, and completely cooked through. If not, continue cooking for a few more minutes.

Using a skimmer or large slotted spoon, remove the matzoh balls from the water. (They are too fragile to dump into a colander.) Set them on a plate or in a shallow bowl. If not using right away, cover with a little chicken broth and refrigerate for a few hours.

Heat the chicken broth and add the matzoh balls. Simmer until everything is heated through. Serve in shallow bowls.

Note: To keep the matzoh balls light and fluffy, remember not to lift the lid at all during the first 30 to 35 minutes of cooking--they need the trapped steam for the correct texture.

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