Mom's Matzo Balls and My Matzo Ball recipe
I use them as dumplings sometimes for Chicken and dumplings or in a Beef stew.
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This one is my Mom's..
1 cup matzo meal
3 Tbls. schmaltz (melted chicken fat) or oil
1/2 t. salt (OPTIONAL) I don't like that much salt
2 Extra large eggs well beaten or separate the egg whites and beat them till fluffy, add the beaten egg yolks slowly.
Add 1/2 cold water (soda water) or cold chicken broth
Mix well and place covered in refrigerate for serveral hours or overnight. Form balls with wet hands. Drop into boiling salt water or broth. Cook covered for 5 to 10 minutes. (it really takes longer then 5-10 minutes about 20 minutes to 30 depends on the size of the balls).
1 1/3 cup matzo meal
4 beaten eggs, EXTRA large
2 Tbl. schmaltz or oil
pinch of salt (optional)
Stir with fork well. Refrigerate 30 mintues. Make balls with wet hands...place in boiling salt water or broth, cover and cook about 25 to 30 mintues.