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Matzo Balls

(2 Votes)
SERVES
12
COOK TIME
20 Min

Float these light-as-air Jewish-style dumplings in your next pot of chicken soup and learn the meaning of true comfort! We have the only matzo ball recipe you'll ever need!

What You'll Need

  • 4 eggs
  • 1/2 cup water
  • 1/3 cup vegetable shortening, melted
  • 1 teaspoon salt
  • 1 cup matzo meal (see Notes)

What to Do

  1. In a large bowl, combine the eggs, water, shortening, and salt; mix well. Add matzo meal and stir until combined; do not overmix. Cover and chill 30 minutes.
     
  2. Using slightly wet hands, form mixture into 12 golf ball-sized balls.
     
  3. Meanwhile, bring a soup pot of salted water to a rolling boil over medium-high heat. Carefully place matzo balls in boiling water; cover and cook 20 minutes, or until they float to the top and are completely cooked inside.
     
  4. Using a slotted spoon, remove matzo balls to a shallow baking dish; let cool slightly then cover and chill until ready to reheat in a pot of chicken soup. Or, to serve immediately, remove matzo balls from cooking pot and add to a pot of hot chicken soup.

 

Notes

Matzo meal can be found in the ethnic foods section of the supermarket. If matzo meal is not available, you can substitute cracker meal.



You can't have matzo balls without chicken soup, so click here for one of our favorites!
 

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Mom used to make them the size of a small cannon ball, then let them simmer in the soup for a couple of hours. She then wondered why they came out just like cannon balls; and just about as edible. :-D

If you want light, fluffy matzoh balls, roll them about the size of a marble. They will expand while cooking. For more flavor, cook the matzoh balls in chicken soup instead of water. Mmmmm!

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