My Favorite Matzah Balls
"Yummy golden Matzahs just perfect in Chicken soup"
photo by pesachz
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 jumbo egg yolks
- 4 jumbo egg whites, beaten stiffly
- 1 teaspoon salt
- 1 pinch cayenne pepper
- 1 teaspoon parsley
- 1 tablespoon grated onion
- 2 tablespoons vegetable oil (or melted chicken fat, if desired)
- 1⁄2 teaspoon pareve chicken soup powder (optional)
- 3⁄4 cup matzo meal
directions
- Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal.
- Cover and chill for 1-1/2 hours.
- Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.
- With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water.
- Cover the pot tightly and boil for about 30-40 minutes. Don't peek! Makes about 20.
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RECIPE SUBMITTED BY
I am an RN. I enjoy walking around the neighborhood. I like to go to the Museums. I especially enjoy the Metropolitan Museum of Art.
I love to cook and I love to try out new recipes. When I go out to eat, I love to try something new. I try to re-create what I have eaten in the restaurant, at home with various degrees of success.
I LOVE ethnic and regional cooking. I want to learn to cook "Southern".
