Return to Main Recipes Page/Return to Home Page

Matzo Balls, Mom's (P, KLP TNT)
Source: "The Pleasures of Your Processor," by Noreen Gilletz
Yield: 36

4 eggs
1/2 cup oil
1 cup matzo meal
1/2 teaspoon salt
1/2 teaspoon KLP baking powder

Process all ingredients just until smooth. Cover and place in fridge for 1 hour or in the freezer for 20 minutes.

Wet hands in cold water and shape into 1" balls. Drop into gently boiling salted stock (I use water and bouillon cubes) in a large pot and cook partially covered for about 40 minutes. If using water/bouillon transfer to warm chicken soup.

Poster's Notes:
I boil the matzo balls in stock (water and some bouillon cubes) for added flavour and then add them to the soup when done. They can be frozen in leftover stock. Really delicious.

Posted by Carol Alter

Nutritional Info Per Matzo Ball: 49 Calories (kcal); 4g Total Fat; (66% calories from fat); 1g Protein; 3g Carbohydrate; 21mg Cholesterol; 43mg Sodium