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.
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