Matzo balls

    (10)
    30 min

    Matzo meal is combined with beaten egg, pareve margarine, salt and water. Shape into balls, then cook in your favourite chicken soup.


    10 people made this

    Ingredients
    Serves: 7 

    • 3 tablespoons pareve margarine, melted
    • 2 eggs
    • 125g matzo meal
    • 1/2 teaspoon salt
    • 125ml water, or as needed

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium bowl, whisk together the margarine and eggs until well blended. Combine the matzo meal and salt; lightly stir into the egg mixture until the liquid is absorbed, and the meal is damp. Gradually mix in the water so that the mixture holds together, but is not too wet. Cover and refrigerate while bringing the water to the boil.
    2. Bring a large pot of lightly salted water to the boil. When the water is at a full boil, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too tightly.
    3. Drop balls into the boiling water, and boil for 15 minutes. Remove from water and serve in soup or cold milk. Do not let the matzo balls sit out too long, or they will harden.
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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    0

    An excellent recipe I boiled them in chicken stock to make them even more delicious!  -  22 Feb 2014

    by
    125

    I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.  -  19 Apr 2009  (Review from Allrecipes US | Canada)

    by
    59

    This receipe will give you "sinkers"- if you want floaters -3 eggs no oil, very little water, 1/2 C matzo meal. Refrigerate 20-30min. Drop in rapidly boiling water/chicken soup cover cook for 20 minutes. The larger the pot the better. - If yor soup has the veggies removed make it in the soup.  -  26 Apr 2008  (Review from Allrecipes US | Canada)

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