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Recipe: Foolproof Matzoh Balls for Passover

Nancy Johnson Horn from http://www.themamamaven.com
Want to make foolproof matzoh balls? This recipe is adapted from Streits' Original Matzoh Ball Recipe (yes, the one on the back of the old box).
5 from 3 votes
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Jewish
Servings 4

Ingredients
  

  • 4 eggs beaten
  • 1 cup unsalted matzoh meal
  • 1/2 cup water
  • 1/3 cup melted margarine you can use canola or vegetable oil, I used Smart Balance Baking Sticks melted in the microwave
  • 1 teaspoon salt I usually add salt to the soup before I eat it
  • Pinch of black pepper

Instructions
 

  • Beat eggs in a bowl.
  • Add water, margarine/oil, salt and pepper to the beaten eggs.
  • Mix well. Add matzoh meal and stir.
  • Refrigerate at least one hour.
  • Form into balls (you're going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water.
  • Cook 20 minutes.
  • Makes 16 to 20 small matzoh balls.
  • You can put them right into a soup or store them in the fridge for a couple of days before adding to soup.