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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Finally I have a wonderful matzoh ball recipe to share with those who asked for one to include with my Chicken Soup a.k.a. Jewish Penicillin. Ingredients:
2 tbsp. melted chicken fat |
2 large eggs, lightly beaten |
1/2 cup matzoh meal |
1 tsp. kosher salt |
1 tsp. baking powder (except for passover) |
2 tbsp. club soda |
Directions:
1. Blend the eggs and fat together in a small bowl.
2. Add the matzoh meal, salt, and baking powder and blend well.
3. Add the club soda to incorporate completely.
4. Cover and refrigerate the mixture at least one hour.
5. Bring a large pot of lightly salted water to a boil.
6. Using wet hands (to avoid too much stickiness) form the mixture into balls. I like large matzoh balls and used about 2 Tbsp. each.
7. Carefully drop the balls into the boiling water and then cover the pot.
8. Turn down the heat to a slow boil and cook until the matzoh balls are soft and as the saying went... pughy
9. Remove the matzoh balls with a slotted spoon and when the soup's ready serve in the soup.
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