Matzoh Balls
From borinda 16 years ago
- 35 minutes to make
- Serves 8
Finally I have a wonderful matzoh ball recipe to share with those who asked for one to include with my Chicken Soup a.k.a. Jewish Penicillin.
Ingredients
- 2 Tbsp. melted chicken fat shopping list
- 2 large eggs, lightly beaten shopping list
- 1/2 cup matzoh meal shopping list
- 1 tsp. kosher salt shopping list
- 1 tsp. baking powder (except for Passover) shopping list
- 2 Tbsp. club soda shopping list
How to make it
- Blend the eggs and fat together in a small bowl.
- Add the matzoh meal, salt, and baking powder and blend well.
- Add the club soda to incorporate completely.
- Cover and refrigerate the mixture at least one hour.
- Bring a large pot of lightly salted water to a boil.
- Using wet hands (to avoid too much stickiness) form the mixture into balls. I like large matzoh balls and used about 2 Tbsp. each.
- Carefully drop the balls into the boiling water and then cover the pot.
- Turn down the heat to a slow boil and cook until the matzoh balls are soft and as the saying went... "pughy"
- Remove the matzoh balls with a slotted spoon and when the soup's ready serve in the soup.
The Rating
Reviewed by 5 people-
I love matzoh ball soup!
greekgirrrl
in Long Island loved it
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me 2!
elgab89
in Toronto loved it
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Nothing better and a super recipe. Got my 5
mystic_river1
in Bradenton loved it
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