Wednesday, April 20, 2011

Aunt Betty's Matzo Balls












Everyone who's tried Aunt Betty's matzo balls loves them. Aunt Betty says that her recipe is quick and simple . . . and she's happy to share it with us.

Makes 18 to 20 matzo balls

1 cup matzo meal
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
4 large eggs
4 tablespoons light olive oil or vegetable oil

Mix the dry ingredients in a bowl.

Break the eggs in a separate bowl. Add oil and stir gently with a fork until just mixed. Pour the egg mixture into the dry ingredients and stir with the fork. Place in refrigerator for an hour or until batter is firm.

Bring a large pot of salted water to a rolling boil. (During cooking the matzo balls will grow to at least twice their size, so it's more important that the pot be wide than deep.)

Take the chilled matzo ball batter from the refrigerator. With a teaspoon pick up enough batter to create a 1- to 2-inch ball. Make each ball by rolling it between your palms, then gently drop it into the boiling water. When all of the matzo balls have floated to the top, lower the temperature to a rolling simmer. Do not stir because the matzo balls are fragile. Allow to cook for 40 minutes.

Remove the matzo balls with a slotted spoon. Place in chicken soup or broth and serve.

Aunt Betty's Quick Tip: You can save yourself time and effort by ordering chicken broth from your favorite Chinese restaurant.

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