Unrecipe of the Week

It doesn’t need to be Passover to enjoy a bowl of chicken soup with matzo balls.

As winter descends on the east coast yet again, this recipe provides the ultimate in comfort food. Many matzo balls are dense, but these are light, fluffy and delicious!
They are so easy to make that it is silly not to enjoy them more often.

Matzo Balls

Beat 4 eggs

Add ¼ cup of water or seltzer, ¼ cup of canola oil and teaspoon of salt.

Sprinkle in a dash of black pepper.

Add 1 cup of matzo meal and mix thoroughly.

Refrigerate for 20 minutes

With wet hands, form balls about 1’ to 1 ¼” in diameter and drop them into boiling broth. Form them gently; don’t over work them.

Simmer for 20- 30 minutes. Remove with a slotted spoon and serve with chicken soup.


(see our homemade chicken soup recipe posted on 9/23/09)


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