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Archive for November 4th, 2007

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Chicken soup may be for the soul, but matzah balls are for your karma. Floating around, delicately, in a bowl of chicken soup, they reassure us that everything can be right with the world. Easy to make, easy to eat, these matzah balls are light but not too airy, with only the slightest chewiness and just the right balance to a  golden broth. These puffy orbs of perfection remind us that it’s the simple things in life that matter and make the biggest difference. Matzah balls are completely filled with good vibrations. Jewish grandmothers have known this for thousands of years. Here, have a little more, it’s good for you!

Matzah Balls for Chicken Soup

4 eggs

1/2 cup oil

1 cup matzah meal

1/2 teaspoon salt

1/2 teaspoon baking powder

Combine everything in a food processor for about 10 seconds until completely combined. Place processor bowl in freezer for 20-30 minutes until it thickens.

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Shape into small balls and drop into boiling salted water in a large pot. Cook, partially covered, for about 40 minutes. You will be impressed at how the matzah balls double in size and goodness.

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This recipe makes about 20-25 matzah balls.

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