This matzoh ball recipe has been passed down through the matriarchs of my family, beginning with my great-grandmother and grandmother in Europe and Palestine/Israel, then from my grandmother to my mother in America. I made this recipe with my mother growing up. Traditionally matzoh ball soup is prepared during Passover. Since my children loved it so much, it became a staple in my home over 15 years ago. Matzoh balls may be prepared ahead of time and warmed up in chicken soup prior to serving.
Directions
- Beat the eggs well.
- Add the oil slowly while beating, then add the water and continue beating.
- Mix in the matzoh meal, salt and pepper.
- Cover and let stand for 30 minutes.
- Bring a medium-size stock pot of salted water to a boil.
- Wet your hands with water and roll the matzoh mixture into 1-inch balls. They will double in size after boiling.
- Drop into the boiling water. Cover the pot, allowing a bit of steam to escape, and boil for 20 minutes.
- Remove gently with a slotted spoon.
- Serve immediately in hot chicken soup, or prepare in advance and warm in the chicken soup prior to serving.
℞ M.D. Notes
- See the Homemade Chicken Soup recipe under Soups.
- This is comfort food in my family; the soup and matzoh balls are soft, warm and easy to eat.
Good forJust need comfort
