Herbed Matzo Balls Note: Serve with your favorite chicken soup recipe. 1 cup matzo meal 1 teaspoon kosher-for-Passover baking powder 1 teaspoon salt 1/2 teaspoon cracked black pepper 4 eggs, beaten 1/4 cup water 1 tablespoon oil 1 tablespoon chopped fresh dill 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley In a large bowl, mix matzo meal, baking powder, salt and pepper. In a medium bowl, whisk together eggs, water, oil and herbs. Add matzo meal mix and blend well. Cover and place in refrigerator for 15-20 minutes. Bring a large pot of water to a boil. Shape matzo balls into golf ball size and drop into boiling water. Reduce to a simmer, cover and cook for 30-40 minutes (no peeking!). Remove from water and place in finished chicken soup. Serves 6-8.
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