There is no alternative to a warm soup, especially if you are living in a cold climate. While there are hundreds of different types of soups made in almost all countries, one amazingly delicious version is the Matzo ball soup.
Chicken broth - 3 quarts
Matzo crackers - 20 oz.
Matzo meal - 5 oz.
Butter - 4 oz.
Eggs - 6
Onions - 2
Fresh parsley - 3 tbsp.
Salt - As per taste
Pepper - As per taste
Grab a large pot, fill it with water and boil it.
Add a small quantity of salt in the boiling water.
You need to place the matzo crackers in a large bowl after you have crumbled them.
To cover them, add just enough water and allow them to soak until they are soft.
This process should take only a few minutes before you drain the water.
Put a skillet over medium heat and place butter in it.
Once it has melted, you need to stir in the matzos. Until the mixture is dry and brown, you should continue stirring.
You can now remove it from heat before adding chopped onions, eggs and parsley.
Salt and pepper need to be added as per taste.
In order to get the mixture to hold together, you should add just enough matzo meal.
You are now required to make a matzo ball of the size of a ping pong or a golf ball before you place it in the boiling water.
The ball, without falling apart, should rise to the surface.
If it falls apart, you need to add more matzo meal and if it does not rise, you can add another egg.
You may roll all of the mixture into matzo balls once you are assure of the consistency.
In a large saucepan, you can put the chicken broth over medium heat.
Once it gets boiled, you can add the matzo balls.
Your matzo ball soup is ready to be served once the matzo balls have risen.