Monday, March 22, 2010

Matzo Balls

Another recipe from my new favorite I gave everyone at my seder one of these homemade matzo balls and one from a mix in their chicken soup, like a fun taste-test at the seder. They were both floaters, but the homemade one was a nice density, while the one from a mix was more salty and airy.

It makes about 8 good size matzo balls, so of course you'll want to multiply everything by at least five.

1/2 cup matzo meal
2 eggs, slightly beaten
2 Tbsp schmaltz (or vegetable oil)
1 tsp salt
1/4 tsp pepper
2 Tbsp seltzer

Mix ingredients and refrigerate for 30 minutes. With wet hands, roll into a ball (roughly the size of a golf ball) and drop into a big pot of well-salted boiling water. Simmer, covered, for 40 minutes.

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