Tags: soup - Passover - Rosh Hashanah - Jewish - holiday - family
Active Time: 10 minutes
Passive Time: 1.5 hours
Serves: 8

Matzo balls perfect for soup for the Jewish holidays

• Eggs: 4
  
  
• Matzo meal: 1 cup
• Chicken soup: 1/2 cup
• Oil: 1/3 cup
• Baking powder: 1/3 tsp

• Can substitute oil for equal amount of chicken fat

1. Lightly beat the eggs
2. Add remaining ingredients, mix together lightly
3. Refrigerate for at least 1 hour
4. Bring chicken soup to a boil, then lower to a simmer, Drop in 1 inch matzo balls. It's important not to make them too big (they will expand) and don't try to make them perfectly spherical or mush them a lot or they will be hard
5. Cover and cook for 20 minutes