Kittencal's Matzo Ball Soup

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 cups low sodium chicken broth (homemade or canned)
• 1 1/2 cups frozen carrots, coins (or use fresh carrots peeled and thinly sliced)
• 1 -2 teaspoon fresh ground black pepper
• 4 large eggs
• 1/4 cup vegetable oil (or use canola oil)
• 1 cup matzo meal (no substitutes use only matzo meal)
• 1 3/4 teaspoons baking powder (can use 2 teaspoons if desired)
• 1 teaspoon salt (can use kosher salt)
• 1 teaspoon garlic powder (if not a garlic-lover then omit)
• 1/2-1 teaspoon fresh ground black pepper

Recipe

• 1 for the matzo balls;.in a small or medium size bowl whisk eggs with the oil together until well blended.
• 2 in a medium bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper.
• 3 add in the egg/oil mixture; mix lightly until combined (do not over mix).
• 4 cover and refrigerate for a minimum of 1 hour or longer.
• 5 using lightly greased hands shape the mixture into about 1-1/2-inch balls.
• 6 place the balls a plate.
• 7 bring the chicken broth to a simmer then add in carrots.
• 8 carefully drop the balls into simmering broth a few at a time (make certain the broth is simmering when you drop in the balls).
• 9 when all the balls are in the broth reduce heat to low; cover and simmer for about 30-35 minutes or until the balls are soft and tender (the balls with almost double in size when cooking in the broth).
• 10 season the broth with black pepper.
• 11 ladle the broth and matzo balls into bowls and enjoy.