Other Recipes Using Matzoh Balls?

Ingredients

You can make the balls and put them with any thing maybe spaghetti or gravy or something like that

For soft matzo balls

1 cup matzo meal

4 large eggs

1 teaspoon kosher salt

4 tablespoons oil or melted schmaltz (fat)

2 teaspoons baking powder

For firm matzo balls the above plus

4 tablespoons water or broth

baking powder (delete for firm matzo balls)

Optional Ingredients --- all some or none

1 teaspoon onion powder (optional)

1 teaspoon garlic powder (optional)

1 tablespoon dried parsley (optional)

1 teaspoon dill weed (optional)

1/2 teaspoon pepper (optional)

Directions

1Follow these instructions carefully.

2Measure and mix dry ingredients into a bowl.

3Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.

4Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.

5Pour egg mixture into the dry mixture and gently mix with the fork.

6DO NOT OVER MIX.

7Treat it like a muffin mixture; if you over mix they will be tough.

8Place in the fridge for 1 hour.

9Bring a large pot of water to a rolling boil on the stove.

10After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.

11When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.

12DO NOT STIR AT ANY TIME.

13The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.

If you had a craving for it, and you've had it before, then most probably you had matzo balls made from matzo meal, because most matzo balls are made from matzo meal to hold everything together.