Prep 1 hr
Cook 30 mins
These are the *best* and fluffiest matzo balls on the planet, matzo meal can be found in the Jewish or deli section of any major super market chain or in a deli store, store any leftover matzo meal in the fridge or freezer ---these really expand when simmering in the broth so make sure that you have lots of broth in the pot before adding them in :)
- 4 large eggs
- 1⁄4 cup oil
- 1 cup matzo meal
- 1 3⁄4 teaspoons baking powder (2 teaspoons won't hurt)
- 1 teaspooon table salt (I use seasoned salt) or 1 kosher salt (I use seasoned salt)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon fresh ground black pepper (or to taste)
- In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
- In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
- Add in the egg/oil mixture.
- Mix lightly until combined (do not over mix).
- Refrigerate for 1 hour.
- Using lightly greased hands shape the mixture into 1-inch round balls.
- Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
- Cover and reduce heat to low.
- Simmer for 30 minutes or until soft and tender.
- *NOTE* the balls will expand to almost double in size when cooking.
The baking powder gave them an off, metallic flavor. They were huge and pillowy, but not tasty. (To other reviewers: matzo balls can be frozen, but will often be dry and mealy when reheated.)
Yum, Yum, Yum! These matzo balls are so light and fluffy! I was lucky and had homemade chicken stock on hand. Thx. Kittencal for yet another great recipe! Oh, I would also ask, can the balls be frozen?
These were terrific. Can they be frozen? I understand restaurants do that so they don't run out. Thanks for sharing. A hit, as always.