Ingredients
- ½ cup matzo meal
- 2 eggs lightly beaten
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp water
- 2 quarts of well-salted water
- 8 cups of water
- 8 tsp Superior TouchTM Kosher Chicken Base
- 1 thinly sliced carrot
- ¼ tsp each dill
- black pepper
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Instructions
Mix all ½ cup matzo meal, 2 eggs lightly beaten, 2 tbsp vegetable oil, 1 tsp salt, and 2 tbsp water. Cover and place in the refrigerator for 30 minutes. Bring 2 quarts of well-salted water to a boil. Reduce flame, form 8 balls out of matzo mixture and drop into the slightly bubbling water. Cover pot and cook for 30 to 40 minutes. About 10 minutes before matzo balls are ready, mix 8 cups of water and 8 tsp Superior TouchTM Kosher Chicken Base in a soup pot. Bring to a boil. Add 1 thinly sliced carrot, ¼ tsp each dill and black pepper. Reduce heat and simmer for 10 minutes. Add cooked matzo balls to pot. Serve hot.
