How to Make Matzo Balls

Prep Time3 15

Cook Time35

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

1 c matzo meal Traditional matzo that has been pulsed in a food processor into a powdery crumb mixture. You can make your own or buy it already made.
1 teaspoon dry parsley
1 teaspoon salt I use Redmond real salt
½ teaspoon black pepper freshly ground
¼ teaspoon dry ginger
4 eggs beaten
¼ c butter unsalted, melted
¼ c chicken broth

To begin, combine the matzo meal, salt, pepper, and seasonings in a bowl. Stir together and set aside for now.
Beat the eggs well with a whisk in your mixing bowl.
Add the melted butter and chicken broth and stir together.
Add the dry ingredients to the egg mixture. Stir until combined.
Cover your bowl with plastic wrap or foil and refrigerate at least 3 hours.
When you are ready to make the matzo balls, start a large, shallow pan of salted water (like you're cooking pasta) - bring it to a boil.
While the water is heating, roll the matzo dough into balls. I use a cookie dough scoop to measure out the dough and give me a consistent size. Have a small dish of water to dip your hands in, as you want your hands to be wet so that the dough doesn't stick to you.
Roll the matzo dough into balls about the size of a ping pong ball (just over an inch in diameter.) Place them on a plate or shallow dish as you get them all rolled.
Carefully drop all of the matzo balls into the boiling water. Cover the pan, reduce the heat to a simmer, and cook them for 30-40 minutes.
When the matzo balls are done, use a slotted spoon to scoop the balls out and serve them with your favorite soup.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/matzo-balls/