WHOLE MATZO-MATZO BALLS
my mother always made this for the 2nd Passover Sedar dinner with roast brisket. I remember the matzo balls as being huge and covered with the brisket gravy. i never asked my mother for the recipe and thought it was gone forever, but i purchased the Holocaust Survivor Cookbook and there was the recipe. My mother always sliced the leftovers and browned them in parve margarine for part of a yummy 3rd day of Passover dinner.
Provided by mandabears
Categories < 4 Hours
Time 1h10m
Yield 15-16 matzo balls
Number Of Ingredients 7
Steps:
- Place matzos in large bowl.
- cover with hot water.
- Heat margarine in large frying pan.
- cook onion until transparent.
- Add salt and pepper to onion.
- Drain matzo and squeeze out as much water as possible.
- Add drained matzo to onion mixture.
- Cook for 5 minutes.
- Transfer mixture to large bowl and let cool for 15 minutes.
- Stir in eggs and several tablespoons matzo meal.
- Add more matzo meal as necessary to form mixture into balls.
- They should be thick enough to hold their shape, but not "clumpy".
- Refrigerate for 1 hour.
- Bring salted water to a boil(5-6 quarts).
- They will sink to the bottom and then rise as they cook.
- Turn heat down, cover pot and let simmer to 20-25 minutes.
- Drain well with a slotted spoon.
- The lady who posted the recipe suggests serving them in hot chicken soup.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Golegwamang Goitsemang Goitsemang
[email protected]These matzo balls were a bit too bland for my taste.
Shefali Akhter
[email protected]I'm not sure what I did wrong, but my matzo balls turned out really dense.
Two BOY Gang
[email protected]I'm so glad I found this recipe. These matzo balls are the best I've ever had.
SR Gaming SiDe
[email protected]These matzo balls were the perfect addition to my Passover meal.
Scott R
[email protected]I would definitely make these matzo balls again. They were a big hit with my family.
Rose Aboun
[email protected]These matzo balls were a bit too dry for my taste, but they still had a good flavor.
Vikas
[email protected]I loved the addition of the herbs to these matzo balls. It gave them a really nice flavor.
London Ramatu
[email protected]These matzo balls were a bit too salty for my taste, but they were still pretty good.
Alex Poke
[email protected]I'm not a big fan of matzo balls, but I thought these were pretty good. They were light and fluffy, and they didn't have that weird aftertaste that some matzo balls have.
Shahzad Personal
[email protected]Overall, I thought these matzo balls were pretty good. They were easy to make, and they had a good flavor.
SR Sujon
[email protected]I would have liked the recipe to include more detailed instructions on how to shape the matzo balls.
Crystal Winters
[email protected]These matzo balls were a bit too dense for my taste, but they still had a good flavor.
MD Sipon Raj
[email protected]I followed the recipe exactly, and the matzo balls turned out great. They were light and fluffy, and they held their shape well in the soup.
Ch Azhar rehman
[email protected]These matzo balls were delicious! I loved the texture and flavor.
Dontae Miller
[email protected]I've made matzo balls before, but these were the best I've ever had. They were so easy to make, and they turned out perfectly.
Addi Kat
[email protected]These matzo balls were a hit! They were light and fluffy, and the perfect addition to my chicken soup. I will definitely be making them again.