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The Fluffiest Matzo Balls!

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Level: Easy

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Description

The addition of a pantry staple raises these holiday dumplings to a new level.

Ingredients

  • ½ cups Matzo Meal
  • 2 whole Eggs
  • 2 Tablespoons Shortening (I Used Canola Oil)
  • 1 teaspoon Salt
  • ¾ teaspoons Baking Powder
  • 1 Tablespoon Fresh Dill, Chopped

Preparation

In a bowl, whisk all the ingredients together and refrigerate for approximately 30 minutes.

Form balls of dough either with your hands or with a scoop and drop them into a large pot of boiling water. Cover, reduce the heat to low and cook for 30 minutes.

When done, gently remove the dumplings from the water (they will have expanded significantly in the cooking). I use a slotted spoon for this since the dumplings are delicate.

Serve hot with your favorite chicken soup. I make my matzo balls with a 1-ounce scoop and this recipe makes 8.

3 Comments

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shari on 4.4.2012

Thanks Anita, -that is perfectly reasonable. : )

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Anita at Hungry Couple on 4.3.2012

I find that the liquid becomes cloudy from the matzo balls so I prefer to not take a chance of ruining the clear soup. If you transfer the cooked matzo balls to the soup pot when they’re first cooked they will still absorb quite a lot of the flavor.

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shari on 4.3.2012

I’m wondering why you boil the matzo balls in water instead of the chicken broth?

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