This is a family recipe based on probably a magazine or article my grandmother saw about 50 years ago. There are a couple of very simple tricks to getting perfect matzo balls though:
- You need to roll the matzo ball very small, walnut sized, even if that doesn’t look large enough they will quadruple in size so if you make them any larger you will not be able to fit them in a bowl
- These are simple to make but take time, obey resting and cooking times, you cannot take any shortcut in waiting for these to set up.
- You cannot open the lid while these are cooking or your balls will turn in to heavy stiff and matzo-y messes. Do not open the lid no matter how tempted you are!
If you obey all these rules you will get fluffy delicious balls of perfection every single time. I might experiment in the future with replacing vegetable oil with butter but if you don’t like vegetable oil, olive oil is also an acceptable alternative.
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp salt
- 1 cup matzoh meal
- In bowl, mix eggs, oil and salt. Add matzoh meal, mixing well.
- Refrigerate mixture for 2 hours.
- Put up a pot with 4-6 quarts of salted water and once boiling wet hands and roll walnut-sized balls droping balls into the water right away.
- Stir the balls gently until they rise to the top, then cover the pot and lower flame to simmer 40 minutes (do not open the cover!)
- After the 40 minutes has passed without opening the cover of the pot turn off the heat and let sit covered for an hour (DO NOT OPEN THE POT)
- When ready, add to chicken soup or any broth based soup you like.
- SERIOUSLY. DO NOT OPEN THE POT.