Matzo Balls is a traditional Jewish recipe for a classic dumpling made from unleavened bread (matzo or matzoh) meal that boiled before being served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Matzo Balls.
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This is a classic Ashkenazi Jewish recipe for a dumpling made from unleavened bread meal that is traditionally served at Passover. However, these are so delicious that they deserve to be more well know and widely used.
Ingredients:
4 eggs
120ml sparkling water (club soda)
3 tbsp vegetable oil or schmaltz (chicken fat)
salt and freshly-ground black pepper, to taste
2 tbsp finely-chopped flat-leaf parsley
140g matzo meal (finely-ground matzoh bread)
Method:
Whisk the eggs in a bowl until combined then add the sparkling water, vegetable oil, salt and black pepper. Whisk to combine then blend in the parsley and matzo meal. Cover and chill in the refrigerator for 1 hour.
After this time is up bring 5l of water to a boil. Grease your hands with vegetable oil then form matzo balls with about 2 tbsp of the dumpling mix. Drop into the boiling water (repeat the process until all the mixture is done) then cover and simmer for between 25 and 35 minutes, or until cooked through. Serve as a side dish.
