ndubu
03-26-2001, 12:44 PM
1/2 c. Vegetable oil
8 eggs (or 10 egg whites)
2 c. matzah meal
2 t. salt
1/2 c. Chicken broth
Pinch of cinnamon if desired
Mix all ingredients together in a bowl. Cover and refrigerate for at least one hour.
Bring two large pots of salted water to a boil. With wet hands, shape into balls about the size of a large walnut. Add matzah balls to boiling water and keep on rolling simmer for 30-45 minutes. Remove with slotted spoon and cool in a strainer.
Place on foil lined cookie sheets and freeze. Once frozen, place in plastic bags and seal well. Store frozen until needed.
To serve, add frozen matzah balls to boiling water (if you use your soup, the matzah balls may just drink it all up leaving you with not enough). For more flavor add a 2 cups of chicken stock to the water. After the liquid comes back to a boil, cook approximately 20 minutes. Add the matzah balls to the soup as your serve it.
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"Until you make peace with who you are, you'll never be content with what you have."--Doris Mortman
8 eggs (or 10 egg whites)
2 c. matzah meal
2 t. salt
1/2 c. Chicken broth
Pinch of cinnamon if desired
Mix all ingredients together in a bowl. Cover and refrigerate for at least one hour.
Bring two large pots of salted water to a boil. With wet hands, shape into balls about the size of a large walnut. Add matzah balls to boiling water and keep on rolling simmer for 30-45 minutes. Remove with slotted spoon and cool in a strainer.
Place on foil lined cookie sheets and freeze. Once frozen, place in plastic bags and seal well. Store frozen until needed.
To serve, add frozen matzah balls to boiling water (if you use your soup, the matzah balls may just drink it all up leaving you with not enough). For more flavor add a 2 cups of chicken stock to the water. After the liquid comes back to a boil, cook approximately 20 minutes. Add the matzah balls to the soup as your serve it.
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"Until you make peace with who you are, you'll never be content with what you have."--Doris Mortman