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Matzoh Balls
Matzoh Balls (about 24 matzoh balls - enough for a large pot of soup) How do you like your matzoh balls?? Hard as rock or light and fluffy? This recipie gives you ones a little on the light side. 2 cups Matzoh meal
2 cups water
4 eggs
1-2 T oil (I use olive oil)
salt. Beat your eggs. Add water, oil and salt and mix. Add matzoh meal slowly and stir. It should be a little bit like thick soup. Cool in refrigerator for at least an hour. When ready to cook, bring large pot of water to a boil. *orm matzoh balls by moistening your hands and rolling some of the matzoh mixture in your palms. Put into the boiling water. When they all begin to float and have doubled their volume, they should be done. (about 20 minutes after last one is formed) You can test them by cutting into the center. If it is dark, they need to cook some more. Remove from stove and strain in strainer. Transfer to your soup. (You can cook them in your soup as well, but it is not recommended as they soak up so much of the soup. ** If you want more or less than this recipie the rough proportions are: 1 part matzoh meal
1 part water
2 eggs per recipie
oil
salt |
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