Matzoh Balls in Soup

I use all my fresh chicken and duck and goose eggs for my
cooking. It tastes sooo good! and so bright and yellow.

4 eggs
2 C matzoh meal
2 C water
1 T salt
1/4 C oil

Stir all together, and it should be not too stiff. Let it set
for 15 minutes or put in frigey for how ever long you
need till you can get them boiled.

Cooking: Boil a pot of water to drop these into and
a cover for the pot.

Take about a 1/4 cupful, or less, and roll them into a
ball.Like meatballs. Not too big, until you get to be
a very good matzoh ball maker.
Carefully plop them into the boiling water and bring
back to a boil, lower the heat to medium, cover and
let them slowly boil for about 30 minutes. Leave the
cover on.

You can put these directly into soup now, or refrigerate
them. They do shrivel up when cold. LOL. But they
taste mmmmm good. If they are cold, don't forget to
heat them up in the soup. Matzoh balls are icky cold.

Many Jewish cooks have different recipes for these.
My aunt Muriel used to do these with only egg whites,
whipped to a frazz, and then instead of water she used
seltzer. Her matzoh balls were huge, the size of softballs,
and so soft and fluffy and lucious.

My mom was a hard ball maker, and thats what I have
inherited. No matter what I do, my balls are hard as
lead, you try to cut them with a spoon in your soup,
and they go whipping outta the bowl. LOLOL

You can add more or less liquid to the basic recipe to
achieve a consistency to be able to gently form these
into balls. Remember to test the mix after letting it
set for 15 minutes, as the matzoh meal absorbs the
liquids.

Sheri