Matzo Balls

• ½ cup Matzo Meal
• 2 eggs (lightly beaten)
• 2 tbsp vegetable oil
• 2 tbsp reserved chicken stock
• salt & pepper to taste
• parsley for garnish

Broth

• 1 qt container low-sodium chicken broth
• 1-1½ tbsp or 1 cube chicken bullion

Heat Water & Broth

1. Bring a big pot of salted (handful of salt) water to a low boil
2. In another pot bring 1 quart low sodium chicken broth and chicken bullion to a simmer

Prepare Matzo Balls

1. In a large bowl, lightly beat 2 eggs
2. Add Matzo Meal, vegetable oil, and salt & pepper to taste
3. Mix with a fork.  Add a little reserved chicken stock if needed.  Should come to a runny, oatmeal-like consistency
4. Refrigerate mixture for 15 min.  Should be firm to the touch and slightly sticky

Shape & Cook Matzo Balls

1. Roll about 1 tbsp of the mixture in your hands to golf ball size
2. Drop into the pot of salted water
3. Matzo balls will sink to the bottom of the pot.  When they rise to the top, cook for 3-5 minutes
4. Remove from water with slotted spoon
5. Serving size is 2-3 matzo balls.  Ladle some of the chicken broth over the matzo balls and garnish with parsley
6. Enjoy!