Ingredients
- 3 large eggs
- 3 tablespoons oil (vegetable or canola oil)
- 3/4 cup matzo meal
- 1 teaspoon baking powder (scant teaspoon)
- 1/2 teaspoon onion powder (garlic lovers use 1 teaspoon)
- 3/4 teaspoon seasoning salt (or white salt, or for extra flavor use 2 teaspoons chicken bouillion granules in place of the salt)
- 1/2 teaspoon fresh ground black pepper
- Chicken broth (enough to fill a 5-quart pot about three-quarters full, you will need a large pot because the balls expand to double the size)
How to Make
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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).
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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)
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Step 3: Using a slotted spoon carefully remove desired amount of balls to a soup bowl, then add broth.
Tips & Variations
- 5-quart pot
We hope you enjoy this recipe!
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