Matzo Balls

Total Time:
2 hr 25 min
Prep:
10 min
Inactive:
2 hr
Cook:
15 min

Yield:
12 matzo balls
Level:
Easy

Ingredients
  • 5 eggs
  • 1/8 cup vegetable oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground ginger
  • 1 cup matzo meal (see Cook's Note)
Directions
  • Beat the eggs, oil, salt, pepper and ginger in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.

  • Boil 12 cups of water in a 4- to 5-quart saucepan.

  • With greased hands, roll the batter into about 12 balls, a little smaller than a ping-pong ball, and drop into the boiling water. After about 5 minutes, the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 10 more minutes.

  • Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

Cook's Note: Matzo meal can be found in the kosher dry food section of your grocer.


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