Matzah BallsPrep Time: 10 minsCook Time: 40 minsIngredients1 cup matzah meal4 large eggs1 teaspoon k
Matzah BallsPrep Time: 10 minsCook Time: 40 minsIngredients1 cup matzah meal4 large eggs1 teaspoon kosher salt4 tablespoons oil or 4 tablespoons melted schmaltz (fat)2 teaspoons baking powderFor firm matzah balls the above plus:4 tablespoons water or 4 tablespoons brothOMIT - baking powderOptional Ingredients — all some or none:1 teaspoon onion powder (optional)1 teaspoon garlic powder (optional)1 tablespoon dried parsley (optional)1 teaspoon dill weed (optional)1⁄2 teaspoon pepper (optional)InstructionsFollow these instructions carefully.Measure and mix dry ingredients into a bowl.Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.Add oil or schmaltz (and water or broth for firm matzah balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.Pour egg mixture into the dry mixture and gently mix with the fork. DO NOT OVER MIX.Treat it like a muffin mixture; if you over mix they will be tough.Place in the fridge for 1 hour.Bring a large pot of water to a rolling boil on the stove.After matzah ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzah balls will be ready. DO NOT STIR AT ANY TIME.The matzah balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use. -- source link
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