Prep 10 mins
Cook 1 hr
my mother always made this for the 2nd Passover Sedar dinner with roast brisket. I remember the matzo balls as being huge and covered with the brisket gravy. i never asked my mother for the recipe and thought it was gone forever, but i purchased the Holocaust Survivor Cookbook and there was the recipe. My mother always sliced the leftovers and browned them in parve margarine for part of a yummy 3rd day of Passover dinner.
- Place matzos in large bowl.
- cover with hot water.
- Heat margarine in large frying pan.
- cook onion until transparent.
- Add salt and pepper to onion.
- Drain matzo and squeeze out as much water as possible.
- Add drained matzo to onion mixture.
- Cook for 5 minutes.
- Transfer mixture to large bowl and let cool for 15 minutes.
- Stir in eggs and several tablespoons matzo meal.
- Add more matzo meal as necessary to form mixture into balls.
- They should be thick enough to hold their shape, but not "clumpy".
- Refrigerate for 1 hour.
- Bring salted water to a boil(5-6 quarts).
- They will sink to the bottom and then rise as they cook.
- Turn heat down, cover pot and let simmer to 20-25 minutes.
- Drain well with a slotted spoon.
- The lady who posted the recipe suggests serving them in hot chicken soup.
I love 'regular' matzo balls, but when you suggested this hearty matzo ball be paired with gravy! I was sold. I held my first seder at my house ever last night. I made these matzo balls with a roasted brisket with gravy. Everyone had at least seconds, if not thirds! My only issue was during the cooking process some of the balls started flaking chunks of whole matzah. After cooking I carefully spooned out the whole balls and just drained the chunks. I couldn't throw the chunks out. So, this morning I poured a little chicken broth over a bowl of the chunks and warmed it up. Delicious! These matzo balls will be a permanent addition to my Passover recipe collection. Thank you!