More Great Recipes: Bread | Jewish | Misc. Bread

MATZOH BALLS


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 whole eggs
1/4 cup oil (olive oil recommended)
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup matzo meal
2 tablespoons water
2 tablespoons instant chicken soup mix


Blend the eggs and oil together, but do not beat.


Add the balance of the ingredients except the chicken soup mix; blend with a fork.


Place in the refrigerator for at least 15 minutes.


In a large pot, bring 5 quarts of water to a boil and add the instant chicken soup mix. Simmer slowly.


Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the liquid, then gently remove to a flat container.


These can be frozen. Freeze on a flat sheet and then place in a heavy freezer bag. To reheat, drop in chicken soup and heat until ready to serve.


Cholesterol Note: I do not recommend using egg substitute in this recipe. However, instead of 2 whole eggs, I use 1 whole egg and 1 egg white only. Handle gently.


NOTE: "As light as a feather! Perfect in my chicken soup."


Yield: 18 servings


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7661 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter