Matzo Ball Soup

Ingredients:

4 fork-beaten eggs

1/2 cup water

1/3 cup oil

1/2 tsp salt

pinch of pepper

1 cup matzo meal

1 chicken bouillon cube

30 oz. chicken broth

Directions:

Combine water, oil, salt, and pepper with fork. Add to eggs. Mix in 1 domed cup matzo meal. Cover and refrigerate for 1 hour.

Form batter into 10 round balls. Gently drop into boiling water with bouillon cube. Cook slightly covered for 15 minutes while heating broth in separate pot. (Cooking matzo balls in bouillon allows them to absorb chicken flavor without clouding the broth in which you will be serving them.)

Serve 2 matzo balls in 6 oz of chicken broth per person. Sprinkle with parsley flakes or other garnish for appearance.