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MATZAH BALLS Recipe

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This recipe for MATZAH BALLS, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs slightly beaten
4 TBS melted (but cooled) margarine or butter
1 cup matzah meal
1 tsp salt
4 TBS Chicken soup
4 quarts water

Directions:
Directions:
In medium bowl, beat the eggs and the fat together. Stir in the matzah meal and salt.
Add the chicken soup. Refrigerate for 1 hour or more, or permit the meal to absorb the
liquids.

In a 6 quart pot with a lid, bring the water to a boil (use salted water if you wish a more
salty taste). Reduce the water to a simmer and drop in balls of the matzah mixture
about 1 1/2 " in diameter. Cover the pot and cook just at a simmer for 20 minutes.
When they are ready, place in soup to serve. (They will be lighter if you keep the lid
on for the entire 20 minutes and cook the day that you are serving. I personally like them
a little denser)

Number Of Servings:
Number Of Servings:
13
Preparation Time:
Preparation Time:
10 min. prep. time, 1 hr. chill time 20 minutes boil time
Personal Notes:
Personal Notes:
This is not the "light as a feather" Matzah Balls. The have some texture and taste.

 

 

 

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