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Matzo Ball Soup


      2 T  fat

      2    eggs,slightly beaten

    1/2 c  matzo meal (or matzos)


      1 t  salt

      2 T  soup stock

      6 c  chicken broth

Mix together fat an eggs.  Add matzo meal and salt when well blended,

add soup stock.  Cover bowl and place in refrigerator for at least 20

min.  Using a 2 or 3 qt pot, bring salted water to brisk boil.  Reduce

flame and drop balls, made from above mixture into slightly bubbling

wate.  Cover pot and cook 30-40 min.  Have broth at room temperature or

warmer; transfer balls from water to broth and simmer for about 5 min.


1983 Texas State Fair

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