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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Matzo Balls Recipe

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This recipe for Matzo Balls is from Essen Kindele... Love is in the Recipes!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T vegetable oil or rendered chicken fat (schmalz)
1 tsp salt
1 T finely chopped parsley
2 eggs, beaten
1/2 C matzo meal
2 T chicken soup
Directions:
Directions:
Combine eggs & oil (or rendered schmalz)
In separate bowl: Stir together Matzo Meal & salt
Add to egg. Stir in parsley & soup.
Cover bowl and place in refrigerator for at least 20 min or even over night!

Bring a large pot of water to a rapid boil. Add 1 tsp kosher salt.
Using a small ice cream scoop, or 2 large spoons, form ping pong size balls. Using your hands, round the balls and drop into the water. Reduce heat and COVER... cook at a simmer for 30-40 minutes.
Using a slotted spoon, carefully Remove from water and place on a parchment paper lined cookie sheet.
Can be stored in refrigerator on cookie sheet for 1 day... or left at room temp if serving within 3-4 hours. OR: Leave on cookie sheet & place in freezer.
Once frozen (several hours or overnight) place balls in baggies to store up to 1 month.
Reheating: if unfrozen, simmer in soup 5-10 minutes.
If Frozen: reheat in simmering soup 20-25 minutes
Number Of Servings:
Number Of Servings:
Makes 8 matzo balls
Preparation Time:
Preparation Time:
1 hour prep & rest + 1 hour cooking in water
Personal Notes:
Personal Notes:
Serve 1-2 matzo balls per person... This recipe can be doubled or tripled easily!
Matzo balls freeze VERY well!!

 

 

 

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