Ingredients:

1 1/2 cup chicken broth

1 tablespoon oil

1/14 cup matzo meal

2 large egg

3/4 teaspoon salt

1/4 teaspoon baking powder

Directions:

Tunisian Inspired

Chop 1 large white onion into small cubes and fry in olive oil until browned; add 1 crushed garlic clove and continue to fry on a low heat; add 1 package of parsley to the fried onions and stir into the regular matzah balls. Check if it needs salt and improve the seasoning with added matzah meal.

Moroccan Inspired

Chop 1 medium white onion and fry in olive oil until browned; add 1 crushed garlic clove and continue frying on a low heat and then leave to cool.

Add 1 spoonful of spicy Moroccan Harissa and chopped coriander to the fried onions, then stir into the regular matzah balls. Check if it needs salt and improve the seasoning with added matzah meal.

(Suitable for any soup, not just chicken soup)

Preparation

Bring the chicken broth to a boil in large mixing bowl and add the matzah meal, baking powder and salt.

Add the hot broth and oil while mixing until the texture is smooth.

Cover with plastic wrap and let cool.

Add the eggs and mix well; if too thin add matzah meal.

Boil water in a large pot, wet hands and form balls of 3 1/2 inch diameter in size, then cook in the boiling water for about 5 minutes. Cook 7 to 10 balls at a time depending on the size of the pot.