Chicken Matzoh Balls

Meat

Ingredients

9 ounces ground chicken breast
1 cup matzoh cake flour
2 eggs, beaten
2 tablespoons oil
1 large clove garlic, finely crushed/mashed
3 tablespoons fresh parsley, chopped
salt and white pepper to taste
1/2 cup chicken stock
light chicken broth for cooking matzoh balls.
(Use water with some chicken bouillon.)

Directions

Combine all ingredients except cooking broth; refrigerate 30 minutes. Bring light broth to a boil. Form small matzoh balls with wet hands and carefully slide into the boiling soup. Cover and simmer on medium for 20 minutes. Discard broth and use these matzoh balls in your homemade chicken soup. Serves 8-10.

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