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Matzo Balls, Teenee's (M, KLP, TNT)
Source: Virginia (Teenee) Lee
Yield: 12 to 14 matzo balls

1 cup matzo meal
1 cup boiling water
2 tablespoons schmaltz
1 egg, slightly beaten
1 teaspoon salt
Dash of pepper (white preferred)
1 teaspoon parsley (optional)
Dash of ground nutmeg (optional)

Pour boiling water over matzo meal in a bowl. Stir until water is absorbed. Add the schmaltz, and then the salt and pepper to taste. If desired, add parsley and nutmeg.

When cool, roll into small balls the size of walnuts. Drop into boiling soup or water 15 minutes before serving. Boil gently, uncovered, for 15 minutes. Matzo balls will float to the top when close to being done.

Poster's Notes:
Here is a recipe for matzo balls that are firmer than any I've tried yet, but do float to the top when cooked, and taste luscious! I have very fond memories of them as both my mother and grandmother used the recipe over the years.

Hint: do NOT eliminate the schmaltz or substitute any other fat. Really takes away from both the taste and texture.

IMPORTANT: Put matzo ball mixture, covered with plastic wrap or foil, into the fridge for at least 1 hour before rolling. Makes them hold together better.

To make rolling into balls easier, wet hands.

Posted by Ellen Lee

Nutritional Info Per Serving: N/A