1 1/2 cups of matzo meal
1 cup (or more) of chicken broth
Ground nutmeg
3 egg yolks separated
2 tablespoons of vegetable oil
1 tablespoon of chopped fresh parsley
1 tablespoon of peeled and ground almonds
To taste: salt, black pepper
Chicken broth for cooking
1 1/2 cups of matzo meal
1 cup (or more) of chicken broth
Ground nutmeg
3 egg yolks separated
2 tablespoons of vegetable oil
1 tablespoon of chopped fresh parsley
1 tablespoon of peeled and ground almonds
To taste: salt, black pepper
Chicken broth for cooking
Sift the matzo meal into a bowl
This can be found at good markets or in Jewish neighborhoods
Heat the chicken broth when boiling
Pour over the matzo meal and mix well
Add the ground nutmeg
Let it cool
Add the egg yolks, vegetable oil, chopped parsley, almonds, salt, and black pepper to taste
Mix well
Beat the egg whites until fluffy and fold them into the mixture with caution
If too runny, add a little more matzo meal
To form the balls, use 1 tablespoon of dough
Cook for 5 minutes in chicken broth
Lift out with a slotted spoon
Serve hot, placed in warm chicken broth
You will have approximately 35 balls.
