Mom was influenced by the people around her so we have a few recipes from different cultures and I am sure she got them from authentic sources, people whom she met and liked.
The fact that she wrote it in her notebook means she either really liked the recipe or really respected the lady who gave it to her.
In checking other matzo ball recipes these are usually served in chicken soup. I suppose they could actually be cooked in the soup rather than in simple salt water, too.
- whole eggs (your choice of quantity -- depends on how many you're feeding)
- 1 Tbsp
- matzo flour
- 1 Tbsp
- chicken fat (or coconut oil, or butter)
TO EVERY EGG ADD:
How to Make Matzo Balls
- 1Mix all ingredients together well -- then let stand for 10-15 minutes to "set"
- 2form into balls
- 3boil in salt water for 15 minutes if they are the size of golf balls (adjust cooking time to size of balls -- if smaller, then less time, etc.)
- 4These are the only instructions on the recipe. I assume these could also be added to whatever kind of soup you are making, sort of like dumplings. Traditionally these are added to chicken soup.