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Matza Balls Like Mama Used to Make




Source of Recipe


Hadassah Israel
4 eggs
1/4 cup club soda
1 teaspoon salt
Dash black pepper -- freshly ground
1 cup matzo meal*
1/4 cup oil
or
1/4 cup unsalted margarine -- melted
1 tablespoon parsley -- freshly chopped
1/8 teaspoon ground ginger

Beat eggs lightly. Add club soda, salt, and pepper. Mix in remaining ingredients. Cover and refrigerate 1 hour.

Bring a large pot of salted water to a boil. Mix again, moisten hands, and form mixture into balls. Drop into boiling water and cover. Lower heat and cook slowly 45 minutes.

Remove with slotted spoon to soup.

*Judi's note: If you are making this for Passover, make sure you use matzo meal that is kosher for Passover.

Tip: Matzo balls that have been cooked can be frozen with some chicken stock or placed on a cookie sheet until they are frozen. Pack them in airtight containers.

Makes 8 to 10 depending on size.

Categories: Grains, Jewish, Passover

Recipe typed for you by Judi Mae Phelps.