Bertha's Matzo Balls
There's controversy in every family about the texture of these. We like them firm, not fluffy. Prep: 30 minutes; Chill: 1 hour 20 minutes; Cook: 20 minutes.
Yield: Makes 19 matzo balls
- 4 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon salt
- Freshly ground pepper
- 2 cups matzo meal
- 1. Combine first 4 ingredients and 1/4 cup cold water in medium bowl. Add matzo meal, and mix thoroughly. Chill 1 hour.
- 2. Wet hands, and shape matzo mixture into 1 1/4-inch balls. (They will double in size when cooked.) Chill matzo balls 20 minutes.
- 3. Bring a large pot of salted water to a boil. Add matzo balls gently to boiling water, reduce heat, and simmer 20 minutes. Remove matzo balls, and serve in Bertha's Matzo Ball Soup.
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