Matzoh Bread – Romportl
- 1 12 oz box Matzo Meal
- 6 Eggs
- ⅓ cup Chicken Fat or Cooking Oil ((use ½ cup total fat and oil))
- 3 tsp Celery salt
- 1 tsp Pepper
- 2 tsp Chicken soup base
- 4 tbsp Fresh Parsley ((chopped))
- ½ cup 7-Up
Create Mixture
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Beat the eggs and chicken fat (or oil) until blended.
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Add salt, pepper, soup base, chopped parsley and 7-Up.
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Beat until well blended.
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Add matzo meal and stir well.
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Put this mixture into a smaller bowl, cover and chill at least 2 hours or overnight
Cooking the Matzoh Bread Balls
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Roll mixture into balls the size of ping pong balls or smaller (They do expand)
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Boil a large kettle of water and drop in enough matzo balls to cover the bottom of the kettle.
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Cover and let the balls simmer approximately 30 minutes. (do not remove lid)
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Remove balls from water, set on towel to remove excess moisture, and let them cool.
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Once cooked, balls can be packed into ice cream pails, using waxed paper between each layer.
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When ready to use, drop balls into hot broth about ½ hour before serving.