April 13th, 2009

Blueberries for Sal

Matzoh Balls



My first time ever making matzoh balls. So live and learn. I took the recipe right off the package of Horowitz-Margareten matzoh meal. There were things I'd have changed but for the record-- here's what it said:

Matzo Balls

2 tablespoons of veg. oil
2 large eggs beaten slightly
1/2 cup of matzoh meal
1 teaspoon salt
2 tablespoons of ice water/ or chilled seltzer


1. Blend the veg. pil, eggs, matzoh meal and salt together.

2 Add ice water or seltzer and mix till smooth.. Refrigerate 15 min.
THIS was my mistake-- 15 min. is not nearly enough-- try several hours or even overnight.

3. Bring a big pot of water to a roiling boil, shape mixture into balls about 1" in diameter and drop into water. Reduce heat to med-low, Cover and cook for 30-40 min. (I gave mine 20 min and they were fine-- also I was transferring them to the soup so they'd cook for more time there).

Makes about 8 matzoh balls.


After boiling. Mine were real irregular because the batter was too wet to form good ball shapes.


transferred to the pot of Chicken Soup-- traditional Matzoh Ball soup is chicken broth with possibly a little carrot in it, and the matzoh balls. I used my standard chicken soup recipe (posted here) with lots of veggies and chicken meat.

After all that, I found what looks like a Collapse )