Matzo Balls
AuthorMabIn bowl, mix eggs, oil and salt. Add matzoh meal, mixing well.
Refrigerate mixture for 2 hours.
Put up a pot with 4-6 quarts of salted water and once boiling wet hands and roll walnut-sized balls droping balls into the water right away.
Stir the balls gently until they rise to the top, then cover the pot and lower flame to simmer 40 minutes (do not open the cover!)
After the 40 minutes has passed without opening the cover of the pot turn off the heat and let sit covered for an hour (DO NOT OPEN THE POT)
When ready, add to chicken soup or any broth based soup you like.
Ingredients
Directions
In bowl, mix eggs, oil and salt. Add matzoh meal, mixing well.
Refrigerate mixture for 2 hours.
Put up a pot with 4-6 quarts of salted water and once boiling wet hands and roll walnut-sized balls droping balls into the water right away.
Stir the balls gently until they rise to the top, then cover the pot and lower flame to simmer 40 minutes (do not open the cover!)
After the 40 minutes has passed without opening the cover of the pot turn off the heat and let sit covered for an hour (DO NOT OPEN THE POT)
When ready, add to chicken soup or any broth based soup you like.