This is the recipe my mom first used for her Jewish husband. She had never made matzo balls before, and used the Passover recipe section of Newsday from March, 1980 as a guide.
Irish Catholic or not, her matzo balls are the best I've ever had, anywhere. For every Jewish holiday and every birthday, this is what I requested. I make this almost every single Shabbat during the winter with homemade, from scratch, chicken soup.
- 12 ServingsServings
- 1 cup matzo meal not matzo ball mix
- 4 large eggs
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 6 quart salted, boiling water
In a mixing bowl, mix together eggs, oil, and salt. Add matzoh meal mixing well.
Refrigerate for 2 hours, covered.
With wet hands, roll dough into walnut-sized balls. Drop into the
salted, boiling water.
When all matzoh balls are made & in water cover tightly and cook for
40 minutes. Do not uncover during this process.
Shut off heat and let cool for one-two hours keeping the lid tightly
closed (don't peek!). This makes for very fluffy balls. They are now
ready to add to the chicken soup.
This makes 12 balls.