MATZO BALLS
Categories Egg Side Passover Spring Kosher Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16
Number Of Ingredients 6
Steps:
- Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day.
- Bring large pot of salted water to boil. Drop cold matzo mixture by generous tablespoonfuls onto sheet of plastic. Using moistened hands, shape into balls (each about 1 1/4 inches in diameter). Drop matzo balls into boiling water. Reduce heat to medium-low; simmer uncovered until cooked through, turning matzo balls over after 15 minutes, about 35 minutes total. Using slotted spoon, transfer matzo balls to dish, arranging in single layer. (Can be made ahead. Let stand up to 2 hours or cover and refrigerate up to 1 day. Simmer in salted water until heated through, about 10 minutes, and drain before serving.)
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Hanad Cabdirisaaq
[email protected]Overall, I thought these matzo balls were pretty good. They were easy to make and they had a good flavor. I would definitely make them again.
Richard Jennings
[email protected]These matzo balls were a little too eggy for my taste. I think I'll use less eggs next time.
Athanasius Mukonda
[email protected]I've never been a fan of matzo balls, but these were actually really good. I think it's because they're so light and fluffy.
Gulaab Mahi
[email protected]I'm new to cooking, and these matzo balls were one of the first things I ever made. They turned out great! I'm so glad I found this recipe.
Cole Bailey
[email protected]These matzo balls are the perfect comfort food. They're warm, fluffy, and filling.
Heather Young
[email protected]I love making these matzo balls for Passover. They're a delicious and festive addition to the holiday meal.
RAU F OUN IS L AM AB D UR RA ZZ AK
[email protected]These matzo balls were a little bland for my taste. I think I'll add some more salt and pepper next time.
Raza Zahid
[email protected]I've made these matzo balls several times now, and they're always a hit. They're so light and fluffy, and they have a great flavor.
Md Korim
[email protected]I followed the recipe exactly, but my matzo balls turned out dense and heavy. I'm not sure what I did wrong.
Kyle Lark
[email protected]These matzo balls were easy to make and turned out great! I used chicken broth instead of water, and they were still delicious.
James Dawson
[email protected]I'm not a big fan of matzo balls, but these were actually really good. They were light and airy, and they didn't have that weird eggy taste that I usually associate with matzo balls.
Dawood Ehsan
[email protected]I've tried many matzo ball recipes, but this one is by far the best. The matzo balls were so delicious and flavorful, and they held their shape perfectly in the soup.
Daren Taylor
[email protected]These matzo balls were a hit! They were light and fluffy, with a perfect balance of flavors.