• 2 tblsp. canola oil (my grandmother used melted chicken fat and if you really want to be authentic you can do the same)
  • 2 eggs
  • ½ cup matzo meal
  • ½ tsp. baking powder (also not an authentic ingredient, but it helps to assure that your matzo balls will float instead of sink.  Some people will not use this on Passover)
  • 1 tsp. Herbamare or salt
  • 2 tblsp. soup stock or water
  • A sprinkle of ground pepper, granulated garlic, dill weed
  • Beat oil and eggs well.  Add matzo meal, baking powder, salt and other seasonings, and stock or water.  Beat well.  Cover bowl and refrigerate one hour.  Shape into walnut-sized balls.  Cook in boiling salted water 20 – 30 minutes (longer if balls are larger).

For feather – light matzo balls do not to handle them too much and be sure there is plenty of room in your pot for them to expand.

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