When the soup is just an excuse.
Ingredients
- 1 1/4 cup Matzo meal
- 1 tsp Chicken soup powder
- 1/2 tsp Salt
- pinch Black pepper
- 4 tbsp Oil
- 2 Eggs
- 1 cup Water (hot) Boiled!
Instructions
- Mix all the ingredients in order leaving the water to the end. Mix well after each ingredient, especially the eggs. Make sure there are no pockets of un-mixed matzo meal.When adding the boiled water, mix them in quickly so the eggs would not get cooked in the heat.
- Leave to cool for 30 minutes. The mix will get denser and less liquidy.
- Boil lots of water in a big pot. Fill the pot a little over half way as the water level will raised when adding the balls.
- When boil, turn the heat down and add 1/2 – 1 tsp salt and some chicken soup powder to taste.
- With lightly wet hands, make balls out of the dough, roughly the size of a golf ball, and drop into the water.
- Cook on medium-low heat for 10-15 minutes. The balls will float and expend. Flip lightly with wide slotted mixing spoon (large spoon with holes).
- When done, using the slotted spoon, take out the balls into a serving bowl.
Notes
Traditionally, matzo balls are served in a hot chicken soup which warms them up.
But they are pretty tasty on their own, hot or cold. Trust me, you would like to triple the amount of the ingredients…