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Soup & Stew
Chef Faye Levy
2 large eggs
2 tablespoons vegetable oil
1/2 cup Matzo Meal
1/2 teaspoon salt
1/2 teaspoon baking powder (see note below)
1 tablespoon water or chicken soup
1/2 teaspoon pepper
In a medium bowl, lightly beat eggs with oil.
Add matzo meal, salt, and baking powder and stir until smooth.
Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid.
Bring salted water to a boil.
With wet hands, roll about 1 tsp. of matzo ball mixture between your palms into a ball; mixture will be very soft.
Set balls on a plate. With a rubber spatula, carefully slide balls into boiling water.
Cover and simmer over low heat for about 30 minutes or until firm.
Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or soup.)
Baking powder must be Kosher for Passover. It contains potato starch and sodium bicarbonate. It does not cause matzo flour to leaven.