Search
  • Eat, Darling, Eat
    • Mar 19, 2018

Matzoh Balls

Updated: Apr 14

(by ReW STaRR)


(My secret is using the packaged soup mix but adding 4 or 5 extra chicken bouillon cubes while the water is boiling. Or make your own.)

4 large eggs, beaten

1/4 c. water or seltzer

1/4 c. vegetable oil

1 t. salt

pinch of black pepper

1 c. matzoh meal

Combine eggs, water or seltzer, oil, salt and pepper.

Add matzoh meal and mix well.

Refrigerate for 1 hour.

Bring a large pot of water to the boil.

Moisten palms with cold water and form mixture into 1-inch balls.

Drop into boiling water, reduce heat to low, and simmer for 30 minutes.

Heat in chicken soup for 15 minutes before serving.


Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme