MATZO BALLS
Provided by Food Network
Time 2h25m
Yield 12 matzo balls
Number Of Ingredients 6
Steps:
- Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
- Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.
- Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.
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Daniel Ramírez
[email protected]These matzo balls were easy to make and turned out delicious. I would definitely recommend this recipe.
Raysa JannatunR
[email protected]I followed the recipe exactly and my matzo balls turned out great! They were light and fluffy, and had a perfect flavor. I will definitely be making these again.
Muzzammil Ameer
[email protected]These matzo balls were a bit too dense for my taste. I think I would add a little more water next time.
Ciise Cabdi
[email protected]I've made matzo balls before, but these were by far the best. They were so easy to make and they turned out so light and fluffy. I will definitely be using this recipe again.
Codey Gallup
[email protected]These matzo balls were absolutely delicious! They were light and fluffy, with a perfect balance of flavors. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again for Passover.