MATZOH BALLS for the Chicken Soup

(from kylerhea’s recipe box)

Using soda as the liquid makes matzoh balls fluffier and lighter. Chicken fat will enhance their flavor and give a more golden color.

Source: Wildberries - link from this page

Serves 8 people

Categories: SOUPS

Ingredients

  • 2 large eggs
  • 2 tablespoons vegetable oil or chicken fat
  • 1/4 cup seltzer, club soda, or chicken broth
  • 1/2 teaspoon salt, or to taste
  • Ground pepper
  • 1/2 cup matzoh meal

Directions

  1. In a medium bowl, beat the eggs well. Using a fork, mix in the oil or fat, liquid, salt and 4 or 5 grinds of pepper. Gradually mix in the matzoh meal. Cover the mixture and refrigerate for 5 to 7 hours.

  2. Shortly before serving the soup, bring a large pot of water to a boil. Reduce the heat so it is simmering.

  3. Wet your hands in cold water. One at a time, shape the matzoh mixture into 1 1/2-inch balls and gently drop them into the hot water. After the balls swell and rise to the surface, cook them until a matzoh ball cut in half is evenly colored, not dark or wet in the center, about 10 minutes. Drain and hold the matzoh balls, covered in a bowl, until ready to serve.

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