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| Servings |
Matzo Balls
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Ingredients
For Soft Matzo Balls
- 1 cup Matzo Meal
- 4 Eggs Large
- 1 tsp Kosher Salt
- 4 tbsp Oil
- 2 tsp Baking Powder
For Firm Matzo Balls (Add to the above)
- 4 tbsp Water
- Baking Powder Remove if you want firm
Optional Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp Dried Parsley
- 1 tsp Dill Weed
- 1/2 tsp Pepper
Ingredients
For Soft Matzo Balls
For Firm Matzo Balls (Add to the above)
Optional Ingredients
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Instructions
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Follow these instructions carefully.
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Measure and mix dry ingredients into a bowl.
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Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
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Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
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Pour egg mixture into the dry mixture and gently mix with the fork.
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DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
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Place in the fridge for 1 hour.
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Bring a large pot of water to a rolling boil on the stove.
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After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
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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 matzo balls will be ready.
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DO NOT STIR AT ANY TIME.
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The matzo 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.