#matzo ball recipe
Matzah Balls
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients
- 1 cup matzah meal
- 4 large eggs
- 1 teaspoon kosher salt
- 4 tablespoons oil or 4 tablespoons melted schmaltz (fat)
- 2 teaspoons baking powder
For firm matzah balls the above plus:
- 4 tablespoons water or 4 tablespoons broth
- OMIT - baking powder
Optional Ingredients — all some or none:
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder (optional)
- 1 tablespoon dried parsley (optional)
- 1 teaspoon dill weed (optional)
- 1⁄2 teaspoon pepper (optional)
Instructions
- Follow these instructions carefully.
- Measure and mix dry ingredients into a bowl.
- Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
- Add oil or schmaltz (and water or broth for firm matzah balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
- Pour egg mixture into the dry mixture and gently mix with the fork. DO NOT OVER MIX.
- Treat it like a muffin mixture; if you over mix they will be tough.
- Place in the fridge for 1 hour.
- Bring a large pot of water to a rolling boil on the stove.
- After matzah ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
- When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready. DO NOT STIR AT ANY TIME.
- The matzah balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
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