Vegetarian recipes and info

Matzo Balls

Matzo balls (also spelled matzoh) are traditional Jewish dumplings, 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
  • 2 bowls
  • whisk
  • wooden spoon
  • lid or plastic wrap
  • stock pot or Dutch oven with lid
  • 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 Add to bowls of hot vegetable soup and serve immediately.
  Key to abbreviations and conversions
Appetizers & Side DishesComfort FoodEasy RecipesJewish RecipesSoupsSpring

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