Sunday, November 1, 2009

Matzah Balls

First bring your chicken soup to a simmer (NOT BOILING)

Beat together until well mixed:
2 eggs, beaten
2 tsp veg. oil or rendered chicken fat (schmaltz)
approx 1/8 cup water
salt & pepper

Now, start adding matzoh meal SLOWLY until it looks like pancake batter. Do not over-stir. Let sit for 5 minutes - the batter will stiffen. It should be firm enough to form a soft ball when you scoop it in a tablespoon. If not firm enough, let sit a little longer. If too firm, add more water (but just a little).

Gently put one tablespoon at a time of the batter into the simmering soup. They will sink, then rise to the top. Cover the soup and turn off the heat. Let steam in the covered pot for about 15 minutes or so.


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