Laws
Passover Cleaning: How to Guide
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Add a new dimension to your soups!
Chicken Matzah Balls | |||
Description | |||
An interesting variation. |
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Ingredients | |||
1/2 cup matzah meal |
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Preparation | |||
Combine matzah meal, eggs and oil. Mix the chicken, salt , pepper and nutmeg. Refrigerate both mixtures separately for about 15 minutes. Bring 4 quarts of water to a boil. Make balls with a pinch of chicken surrounded by matzah mixture and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes. |
Fluffy Matzah Balls | |||
Ingredients | |||
3 eggs |
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Preparation | |||
Beat eggs with oil. Add matzah meal and dill and mix well. Refrigerate for 1/2 hour. Bring a pot of water to a boil. Rinse hands with cold water (so matzah balls won’t stick) and make small balls. Drop them into the water. Cover, reduce heat and simmer for 45 minutes. |
Herbed Matzah Balls | |||
Ingredients | |||
1/2 cup matzah meal |
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Preparation | |||
Combine matzah meal, eggs and oil. Mix in parsley and onions. Refrigerate for 15 minutes. Bring 4 quarts of water to a boil. Form walnut–sized balls and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes. |
Modern Matzah Balls | |||
Ingredients | |||
4 eggs |
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Preparation | |||
Beat eggs with oil and stir in seltzer and salt. Mix in matzah meal and refrigerate for 15-30 minutes. Bring 4 quarts of water to a boil. Wet hands and form walnut-sized balls. Gently lower into water. Reduce heat, cover and simmer for 30-45 minutes. |