|
 Recipe: Matzo Balls
Matzo balls (also spelled matzoh) are a traditional Jewish dumpling, usually made with chicken fat
and served in chicken soup. This vegetarian version tastes great in vegetable
soup.
| Yield |
8-12 matzo balls |
| Time |
1 hour 45 minutes |
| Tools |
- 2 bowls
- whisk
- wooden spoon
- lid or plastic wrap
- stock pot or Dutch oven with lid
|
| Ingredients |
- ½ c matzo meal
- 2 t salt
- 2 eggs
- 2½ T oil or melted butter
- 2-3 T vegetable stock or water
|
| Directions |
Lightly beat the eggs, then stir in the oil or butter. Combine the matzo and 1 t salt in the other bowl. Mix the eggs into the matzo meal, then add stock. Cover the bowl and refrigerate for at least 1 hour. Bring a pot of water plus remaining 1 t salt to a boil. Wet hands with cold water, take a blob of matzo dough, and form into a ball (marble- to golf-ball-sized). Repeat with remaining dough. Drop matzo balls into boiling water, lower heat to a simmer, cover, and cook for 30-35 minutes.
|
| Notes |
Drop into bowls of hot vegetable soup and serve immediately. |
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