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Matzo Balls (Kneidalah)

I have to admit- Matzo Balls are one of my top favorite foods in the world. Every year I'm waiting for Passover to arrive so I can have the excuse to eat them! I just recently discovered that here in America people eat matzo balls all year long, a habit that I'll definitely adopt from now on. Matzo balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. I got this phenomenal recipe from my aunt Yonat, who is known for her legendary matzo balls. It's extremely simple and I encourage all of you, Jewish or not, to give it a try! Once you have the chicken soup done, it takes less than an hour from mixing to serving. And it's so unbelievably delicious!



Ingredients (for 20-30 matzo balls):

1.5 cups Matzo meal (matzo flour/ matza flour/ simply ground matza)

0.5 cup of lukewarm water

0.5 cup of vegetable oil

4 eggs

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon black pepper


Method:

- In a bowl beat all the eggs.



- Add the water and oil and mix well for a minute.



- Add the matzo meal, baking powder, salt, black pepper, and mix well until homogenous.



- Cover with a towel and let it rest for 30-60 min.


- Wet your hands with water or oil and create balls.



- Drop the balls in boiling chicken soup and cook for 2-3 min. They are supposed to double in size and float to the top of the soup.



NOTE! you can prepare and boil the balls in advance and keep them in the fridge. When you want to eat them, simply heat the up in the soup for a minute).


- YASSS!


BenGingi.


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