Matzah Balls Recipe
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
How to make Matzah Balls
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.)
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Matzah Balls
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