Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Onion, grated Salt
8 Eggs Freshly ground pepper
1/2 c Margarine, melted and 2 tb Minced parsley
-slightly cooled 1/4 c Water or chicken broth
2 1/2 c Matzo meal

-----------------------COOKING MEDIUM----------------------------
lg Pot boiling water -pieces
1/2 sm Onion, cut into 3 or 4

----------------------------SOUP---------------------------------
1 Recipe chicken broth (12 -servings)

In a large bowl combine the grated onion, eggs, margarine, matzo
meal, salt and pepper, reserved chopped parsley and 1/4 cup water or
chicken broth. Let sit at least 30 minutes.

Wet hands and roll dough into 24 balls the size of a walnut (they will
become larger as they cook.) Bring a large pot of water to a boil.
Add 2 tablespoons of salt and throw in 1/2 small onion. Drop matzo
balls into the water one at a time. Reduce heat and cover. Simmer for
30 to 40 minutes. Drain. Store, covered, on a plate until ready to
use. Matzo balls will keep, in the refrigerator, for a couple days.

To serve, heat a recipe of chicken broth over medium heat. Add matzo
balls and heat through. Credit: Unknown.
Submitted By JIM WELLER On 03-26-95

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