Recipe for cooking matzo balls
Jewish and Eastern European Recipes :: Jewish Matzos, Dumplings, and Breads
12 eggs 1 1/2 (one and one-half) c. water 1 c. margarine, melted 3 tsp. salt 3 tsp. white pepper 3 c. matzo meal Boiling soup In a mixing bowl, beat eggs. Add water, margarine, salt and pepper. Mix well. Add matzo meal. Cover and refrigerate for a minimum of 1 hour (can be left overnight). Drop by Tbsp. into a large pot of boiling soup. Cook, gently covered, for about 1/2 hour. Matzo balls can be left in soup and refrigerated overnight; heat to serve.
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