Matzo Balls can be made ahead and refrigerated in their cooking liquid for up to 3 days. Reheat in the cooking liquid and then add to the soup when ready to serve.
This recipe goes with Matzoh Ball Soup
- 4 large eggs
- 1/2 cup seltzer water or water
- 1/2 cup margarine, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup unsalted matzo meal
- 8 cups water
- 1 32 ounces container kosher chicken broth
- 1. Beat eggs with an electric mixer 2 minutes or until frothy. Add seltzer water and next 3 ingredients; beat well. Add matzo meal, and beat until batter starts to thicken (about 2 minutes). Cover with plastic wrap, and chill at least 1 hour.
- 2. Bring water and chicken broth to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer. Wet hands, and shape batter in palm of hands, into 14 (2-inch) balls. Drop balls in simmering broth mixture. Cover and cook 20 minutes or until matzo balls double in size. Add matzo balls to soup and discard cooking broth mixture.
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