Like any comfort food, everyone has a different favorite way to enjoy matzah balls. Some cooks like to make them large, small, densely packed, light enough to float, with schmaltz, boiled in broth and everything in between. Just about every cook has a secret or two for making "the best" matzah balls. My husband's grandmother, Elisabeth (but to him, Oma) had the secret that I like best out of all the ones I've read or heard about. Slight in stature, making matzah balls in a large pot required a step ladder. She would climb it and watch the tender dumplings as they cooked, talking to them about how they would be perfectly delicious before she covered and simmered them.
How do you like your matzah balls best? What is your secret for making them delicious?
E-Z Matzah Balls
What you need:
2 tablespoons oil
2 eggs, slightly beaten
1/2 cup matzah meal
1 teaspoon salt
1 tablespoon water
bowl
measuring cup and spoons
fork, spoon
plastic wrap
large pot with cover
pot holder
timer
What you do:
1. Mix oil and eggs together in a bowl.
2. Add matzah meal and salt. Mix well. Add water and mix again.
3.Cover with plastic wrap and refrigerate for 1/2 hour.
4. Fill a large pot with 6 cups of water and bring to a boil.
5. Wet your hands and take about a tablespoon of the mixture and roll into a ball. Drop into boiling water. Reduce heat to a slow boil. Cook covered for 30-40 minutes.
6. Remove from water and serve in chicken soup.
(from Matzah Meals, A Passover Cookbook for Kids by Judy Tabs and Barbara Steinberg)
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