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Matzo Balls, Perfect (P, KLP, TNT)
Source: "Our Best," Hebrew Orthodox Congregation, South Bend, IN
Yield: 20-24

1 box matzo ball mix
1/2 cup matzo meal
4 eggs
4 tablespoon oil
1 teaspoon salt
2 tablespoons water

Combine contents of the mix with the matzo meal.

Add eggs and mix well.

Stir oil into the matzo meal mixture. Add salt and blend. Add water to the mixture and mix well. Refrigerate mixture for one hour.

Bring a large pot of salted water to a boil. Form mixture into balls and drop into boiling water. Cover the pot and cook balls for 30 minutes. (My old recipe says not to lift the lid of the pot for ten minutes after turning off the heat.)

Poster's Notes:
Deena Abraham posted that fantastic recipe long time ago, the kneidalach come out a little heavier, but not hard.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A