Kittencal's Matzo Balls
"These are extremly soft fluffy you could boil them in water but for the best flavor should be cooked in a large pot of simmering chicken broth, these really expand while cooking so make certain to have enough broth and use a minimum 5-quart pot. The mixture must be refrigerated for at least 30 minutes and up to 24 hours before shaping into balls. Matzo meal can be found at any deli or in the Jewish section of your major grocery store any leftover matzo meal should be stored in the refrigerator for a longer shelf life. Nutritional Facts are for matzo balls only"
Original is 12-15 servings
Ingredients
Nutritional
- Serving Size: 1 (25.6 g)
- Calories 77.9
- Total Fat - 4.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 52.1 mg
- Sodium - 196.7 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 2.4 g
- Calcium - 38.3 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium bowl whisk the eggs; whisk in the oil until well combined. In a small bowl combine the matzo meal with baking powder, salt, onion powder and black pepper add to the egg mixture and mix until well combined. Refrigerate for 30 minutes or up to 24 hours (the mixture will thicken when chilled).
Step 2
Fill a minimum 5-quart pot about three-quarters full with chicken broth or water or a mixture of both; bring to a medium boil. Using well-oiled hands shape about a 1 1/2 tablespoon of mixture into a ball, then carefully drop into the simmering broth. Bring broth broth back to a medium-low simmer. Cover and simmer over medium-low heat for about 10-12 minutes or until tender all the way through (do not stir while boiling, these double in size while cooking)
Step 3
Using a slotted spoon carefully remove desired amount of balls to a soup bowl, then add broth.
Tips
- 5-quart pot
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