Kitten’s Matzo Balls
These are light and fluffy and for the best flavor should be cooked in a large pot of simmering chicken broth however you could cook them in salted boiling water first and then add to the stews or soups just before servings…these really expand while cooking so make certain to have enough broth or water in the pot
Matzo meal can be found at any deli or in the Jewish section of your major grocery store any leftover matzo meal should be stored in the refrigerator for a longer shelf life.
Yield 18-20 balls
Ingredients:
4 large eggs
1/4 cup vegetable or canola oil
1 cup matzo meal
1-3/4 teaspoon baking powder
1/2 to 1 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
2 teaspoons chicken bouillon powder (can omit I like to add in for extra flavor)
Instructions:—————————————–
In a medium bowl whisk the eggs with the oil until well combined.
In a small bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper and chicken bouillon powder; add to the egg mixture and mix until well combined.
Refrigerate for 30 minutes.
Heat a large pot of chicken broth or water or a mixture of both to a simmer.
Roll about a heaping tablespoon of the mixture into a ball then carefully drop into the simmering broth.
Cover and simmer for about 20 minutes or until soft and tender (these double in size while cooking!).
Remove with a slotted spoon and serve in the broth or transfer to stews.
Posted on recipezazz.com
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