Matzo Balls for Soup
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INGREDIENTS 2 eggs
2 tablespoons marrow fat or butter
1/4 cup matzo meal
1/2 teaspoon baking powder
1/2 teaspoon salt
Paprika
Chopped chives, minced onions, or minced parsley, optionalBeat eggs and stir in the marrow fat or butter. Add matzo meal mixed with baking powder. Add salt and a pinch of paprika. You may also add chopped chives, minced onions, or minced parsley, if you wish.
Roll a small amount into a ball about the size of a small walnut. If it does not hold together, add a little more matzo meal. When of desired consistency, shape the mixture into balls by rolling them between your palms. Place in the refrigerator for several hours.
Shortly before serving the soup, drop the matzo balls into the boiling soup. Allow them to boil for about 10 to 15 minutes. Turn them over occasionally.
NOTE: Use as little matzo flour as possible. Too much has a tendency to make the balls heavy. You may chill before rolling.
When I make Matzo Balls, I chill the mixture for at least 1 hour in the refrigerator, then shape into walnut-size balls. I coat my hands lightly with water when shaping. It makes the task easier.