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Joan Nathan’s Matzo Ball Soup

cooking.nytimes.com
  • 255 minutes
  • Serves 15

INGREDIENTS

4 larges

eggs

1/4 cup

vegetable oil

1/4 cup

vegetable stock

1 cup

matzo meal

1/4 tsp

ground nutmeg

1 tbsp

ginger

2 tbsp

parsley

1 tsp

salt

1 serving

bell pepper