Recipe

Matzo Balls Recipe

Add Step-by-Step Photos	Kytigger / All my dishes 11 months, 1 week ago Fluffy dumplings made of matzo meal are traditionally served during Passover. Larger dumpling can be filled and baked before adding them to a rich home-made chicken broth. Prep time includes one hour of refrigeration. Prep:70m Cook:30m Servings:6	Kytigger
	matzo balls

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Fans

mjcmcook

lasaf

momo_55gra

lacrenshaw

maywest

Ingredients

2 large eggs, beaten

2 tablespoons margarine, melted

1/2 cup matzo meal

2 tablespoons chicken broth

1 teaspoon salt

Directions

Combine eggs and margarine in medium bowl and beat until blended. Gradually add in matzo meal, chicken broth and salt. Mix well.

Cover and refrigerate at least one hour

Remove from refrigerator and roll into small balls.

Drop gently into boiling water.

Cover the kettle and cook 30 minutes or until tender.

Cooking Tip: Matzo balls can be made ahead and frozen in the chicken soup. Just defrost and reheat.

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Comments

mjcmcook 11 months, 1 week ago said:
~Hello~
This "5"FORK!!!!! 'Matzo Ball' recipe
sounds easy enough that even I cannot
'mess' it up!!
I just hope that mine will turn-out
'Light&Fluffy' (or) as my Father
would have said,"Tender as a Mother's Love!"
Thank-you so much for sharing~
Blessings~
~*~mj~*~

momo_55grandma 11 months, 1 week ago said:
Wow never ate matzo balls this will be a first high5 thanks

lacrenshaw 11 months, 1 week ago said:
You know, donna, I never ever even thought about "where do matzo balls come from" before this post. Five for you, my friend.
Lorraine

lovebreezy 11 months, 1 week ago said:
I've always loved the simplicity of matzo ball soup. Now I'm craving it and have to wait 'til Monday.

maywest 9 months, 1 week ago said:
They sound light and fluffy.i make them with half with fresh dill and finely grated onion.sometimes a little finely grated carrot to. the rest i leave just as GOD intended them naked.this has me in the mood its friday night why not. thanks megan

sherrypie1953 6 months, 3 weeks ago said:
Hi Kytigger....I made your matzo balls tonight just like you have your recipe down. I did double it and added 1tsp pepper. After the cooking 30 minutes in the water I added them to my chicken soup. Then they cooked additional 5 minutes maybe. I did have a few balls that were dark inside but tasted done. Can you tell me what I did wrong there while others were very light inside. All and all I will make again. Thanks for sharing. Oh the yield for your recipe is missing but I did get about 10 balls per batch.

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