Ingredients

• 2 large eggs , lightly beaten
• 2 tablespoons butter or margarine , melted
• 0.5 cups matzo meal
• 1 tablespoon water
• 1 teaspoon chopped fresh flat-leaf parsley
• 0.5 teaspoons salt
• 1 pinch white pepper
• 6 cups chicken broth
• 1 medium carrot , cut into 2-inch julienne strips

Instructions

1. 1 Combine eggs and melted butter in a small bowl; stir in matzo meal, water, parsley, salt, and white pepper until a soft dough forms. Cover the bowl; refrigerate at least 30 minutes.
2. 2 Bring chicken broth and carrots to a boil in a large pot; reduce heat to a simmer.
3. 3 Meanwhile, shape matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time.) Drop matzo balls into simmering broth; cover the pot and cook 30 to 40 minutes.

Nutrition per serving