Recipe courtesy of Rhoda Kaplan
Matzo Balls
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- Level: Easy
- Total: 2 hr 25 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 12 matzo balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 65
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 67 mg
- Sodium
- 59 mg
- Level: Easy
- Total: 2 hr 25 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 12 matzo balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 65
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 67 mg
- Sodium
- 59 mg
Ingredients
Directions
- 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.
Cook’s Note
*Can be found in the kosher dry food section of your grocery.
