This is based on the recipe on the box, but with added notes that are important if you don’t want any weird or unpleasant surprises.
The chicken soup is phenomenal and actually tastes like chicken. It isn’t just another “boil the chicken” recipe.
| Ingredients: | ||
| 1 | Tablespoon | Kosher Salt |
| 8 | Large Eggs | |
| 1/2 | Cup | Vegetable Oil |
| 1/2 | Cup (approx) | Water or Club Soda (Water makes sinkers, Club Soda makes floaters) |
| 2 | Cups | Matzo Meal |
- Mix all the wet ingredients, and add to the dry ingredients. Stir with a wooden spoon until just mixed.
If you over-mix it, the Matzo Balls will be tough and chewy. I consider this a defect, but some people who “Like them the way mom made them” love it. - Cover and place in refrigerator for several hours or overnight. This is important. If the batter isn’t fully hydrated, the balls will be “grainy”
- When you’re ready to cook, fill a large pot about half-way with water and generously salt the water. Mix the water and taste it. It should be about as salty as the ocean. Bring to a boil.
- Wet your hands, and gently roll a balls about the size of a ping-pong ball, and gently drop in the water. The balls do not all have to be in a single layer on top of the water and a large pasta pot can easily hold 40 balls.
You can double or triple this recipe if needed, just be sure to cook all the balls at one time.
Don’t re-use the water, since there’s some kind of chemical reaction that will make the second batch of balls look gray with spots (discolored egg). If you need to do more than one batch, you’ll need to boil a second pot of water. - Cook for about 45 minutes, and serve in warmed Chicken Soup
- Note that they’ll “look done” after about 10 minutes, however it really does take around 45 minutes to cook all the way to the center of the ball. If you cut one open and the center looks yellow and grainy, like the batter, it’s not done yet.
Makes about 24 balls, a smaller than a tennis ball, but bigger than a ping-pong ball.
