Tuesday, April 18, 2006

Recipe: Mom's Marvelous Matzo Balls

In another few minutes I'll be signing off the computer in observance of the last two days of Passover.

The first night of Passover was marked by me trying to rush around and find a recipe for Matzo Balls - so we could make Matzo Ball Soup (aka Jewish Penicillin) for the seder.

I did what any good geek would do in such a situation, I broke out google and searched around for a recipe. But time was running short, and I wasn't seeing anything too relevant. So I fell back to plan B - I called the Moms.

My mom doesn't cook from recipes, so calling her and asking for instructions is a bit on the silly side. But hey, I had to try. Then I tried Shira's mom. I hit pay dirt. She wasn't even at home, but was able to give me the recipe over the phone, from memory.

And now, I share this recipe with you. If you ever need Matzo Balls in a hurry, this could come in handy.


  • 3 medium eggs
  • 1 cup water
  • 1 2/3 cups of matzo meal
  • 2 tablespoons melted margarine
  • 1 teaspoon salt


  1. Combine eggs and salt
  2. Add in water and beat the mixture well
  3. Add matzo meal
  4. Melt margarine and add
  5. Mix it all up real good
  6. Regrigerate for 1hr. Or as long as you have. If you are like us, you have a huge pot that you need to bring to a boil, the time it took for this to happen turned out out to be enough time in the fridge.
  7. Form into balls and drop into boiling water
  8. Let the balls boil for 30-40 minutes (or longer, or shorter)
  9. Add the balls to chicken soup - and enjoy!

If we could pull this recipe off without fully paying attention, it must be pretty fool proof.

Happy Holidays to all!

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