Matzah Balls Recipe
Are you looking for a truly authentic Matzah Balls recipe? Eggplant Eggs is the key ingredient in Matzah Balls. I will prepare this Matzah Balls as Appetizer for a get-together I am soon going to host. You will definitely thank me for sharing this Matzah Balls.
Ingredients
4 large eggs
1/4 cup finely ground almonds
3 tablespoons vegetable oil or rendered chicken fat
1 1/2 teaspoons salt, or to taste
2 tablespoons finely chopped fresh parsley
1 cup matzah meal
1/2 teaspoon ground ginger (optional)
1/3 cup chicken broth
4 quarts salted water
Directions
Whisk the eggs and oil in a medium bowl until blended.
Stir in the matzah meal.
Add the broth, almonds, salt, parsley, and ginger, if using.
Stir to combine.
Refrigerate 1 hour or more.
With wet hands, form the mixture into 1 1/2 inch balls.
To cook, bring salted water to a boil in a soup pot.
Reduce to a simmer and drop in the matzah balls.
Cover and cook at a low simmer for 20 minutes.
Do not lift the lid while cooking.
Drain and add the matzah balls to soup.(Matzah balls may be refrigerated in soup up to 2 days.)
Stir in the matzah meal.
Add the broth, almonds, salt, parsley, and ginger, if using.
Stir to combine.
Refrigerate 1 hour or more.
With wet hands, form the mixture into 1 1/2 inch balls.
To cook, bring salted water to a boil in a soup pot.
Reduce to a simmer and drop in the matzah balls.
Cover and cook at a low simmer for 20 minutes.
Do not lift the lid while cooking.
Drain and add the matzah balls to soup.(Matzah balls may be refrigerated in soup up to 2 days.)
