My Mother’s Matzo Balls
1,000 Jewish Recipes
Published by Houghton Mifflin Harcourt
These kneidelach are light and easy to prepare. The secret to having them light, tender, and fluffy is to keep the batter soft by adding enough liquid. If the batter is easy to shape into neat balls, the matzo balls will be too firm. If making them ahead, you can refrigerate them for 2 days in the soup, or in their cooking liquid in a covered container in the refrigerator. Reheat them gently in cooking liquid or in soup.
Makes18 to 20 small matzo balls, 4 or 5 servings
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursehot appetizer
Five Ingredients or LessYes
- 2 large eggs
- 2/3 cup matzo meal
- Pinch of salt
- Pinch of freshly ground pepper
- ¼ teaspoon baking powder
- 1 to 2 tablespoons chicken soup or water
- About 2 quarts salted water
Lightly beat eggs in a small bowl. Add matzo meal, salt, pepper, and baking powder and stir with a fork until smooth. Stir in chicken soup, adding enough so mixture is just firm enough to hold together in rough-shaped balls.
Bring salted water to barely a simmer in a large saucepan. With wet hands, take about 1 rounded teaspoon of matzo ball mixture and roll it between your palms into a ball; mixture will be very soft. Gently drop matzo ball into simmering water. Continue making balls, wetting hands before shaping each one. Cover and simmer over low heat for 30 minutes or until firm. Cover and keep them warm in their cooking liquid until ready to serve, or refrigerate them in their liquid and reheat before serving. When serving, remove them with a slotted spoon, add them to soup bowls, and ladle hot soup over them.
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