Matzo Balls in a Late Summer Corn-Parsley Broth | Oregonian Recipes

Name: Matzo Balls in a Late Summer Corn-Parsley Broth | Oregonian Recipes
Ingredients: 1/4 cup olive oil; 4 eggs; 1 cup matzo meal; 2 teaspoons salt; 1/4 cup water; 10 corncobs, kernels cut off and reserved for another use, and cobs broken in half; 2 yellow onions, peeled and sliced thinly; 4 bay leaves; 2 sprigs fresh thyme; 1/2 bunch Italian parsley; Parsley sprigs or fennel fronds, for serving

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Ingredients

1/4 cup olive oil
4 eggs
1 cup matzo meal
2 teaspoons salt
1/4 cup water
10 corncobs, kernels cut off and reserved for another use, and cobs broken in half
2 yellow onions, peeled and sliced thinly
4 bay leaves
2 sprigs fresh thyme
1/2 bunch Italian parsley
Parsley sprigs or fennel fronds, for serving