Matzoh Balls
Yield
servingsPrep
30 minCook
30 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 1 ¼ | cups |
matzo meal
|
*
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | quart |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 2.5 | ml |
ginger
ground |
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 296 | ml |
matzo meal
|
*
|
| 1.3 | ml |
baking powder
|
|
| 0.9 | l |
chicken broth
|
*
|
Directions
Combine the eggs, salt, pepper and ginger in a china, glass or enamelware mixing bowl.
Beat well with a wire whisk or use a blender.
Beat in the oil, water, matzo meal and baking powder.
Chill the mixture for 30 minutes or longer, or chill overnight.
Bring a large quantity of salted water to a boil.
Shape the mixture into 16 balls and drop them into the water.
Simmer for 30 minutes.
Serve in hot chicken stock/soup.
