Tuesday, March 22, 2011

Matzoh Balls

1 cup matzoh meal (Streit's brand preferred)
4 large eggs
1/4 cup vegetable oil or melted margarine
1/4 cup seltzer
1 teaspoon salt
a pinch ground pepper

Preparing the matzoh balls:
Beat eggs. Add water, oil, salt and pepper. Mix well and add matzoh meal and stir thoroughly. Refrigerate for 30 minutes to 1 hour, minimum, or in the refrigerator overnight.

Partially fill a large pot with water and bring to a boil. Moisten palms with cold water and form mixture into balls, about 1 inch in diameter. Drop matzoh balls into boiling water.

When all the matzo balls are in the pot, reduce heat to low. Simmer covered for about 30 minutes or until done. Remove with a slotted spoon to a large bowl.

Makes 10 to 12 matzo balls


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