These are great for soups. We
use them for celebrating the Sabbath and for Passover.
These can be made in advance and frozen. Place drained or frozen cooked matzoh balls in simmering chicken soup or vegetable soup and simmer for about five minutes before serving. Maybe a little if frozen.
Whisk the eggs and chicken broth together in a medium bowl. Slowly stir in the olive oil, salt, pepper, parsley, and matzoh meal. Chill, covered for about one hour or until thickened. Combine the water and bullion cube in a saucepan over medium-high heat. Bring to a boil; reduce to a simmer. Shape the matzoh dough into 1-inch balls and drop into the simmering bouillon. Cook, covered, for 1 hour; drain.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org