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“Low Sodium Matzo Ball Recipe”
READY IN:
2hrs 15mins
SERVES:
50
YIELD:
50 Matzo Balls
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Matzo Balls:
  2. Whisk first 4 ingredients together.
  3. Add Eggs 1 -2 at a time and mix thoroughly.
  4. Add Olive Oil and Soda Water and mix thoroughly.
  5. Gradually add Matzo Meal and mix well.
  6. Cover and refrigerate 30 - 45 minutes until firm and set.
  7. Meanwhile bring a large (32qt) brazier of water to a boil, salt or use stock if you want more flavorful matzo balls (however adds sodium).
  8. Use a #30 Scoop (about 1 oz ice cream scoop) to drop matzo balls into simmering stock (dip scoop in simmering stock in between scoops to make for easier release).
  9. Cover and simmer for 40-45 minutes until Matzo balls have more than doubled in size and are light and fluffy.
  10. Hold in warmed stock so they don't dry out until ready to serve.

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