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Matzoh Balls

Matzoh Balls

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

Southern Living NOVEMBER 2006

  • Yield: 14 Matzo Balls

Ingredients

  • 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

Preparation

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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Matzoh Balls Recipe

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