Name: Matzo Balls (Kneidalah)
Cook time: 3600 s
Total time: 3600 s
Yield: 15-20 matzo balls
Ingredients: 250 gr matzah flour; 270 ml boiling water; 60 ml vegetable oil; 2 free range eggs; 10 gr salt; 8 gr baking soda; 5 gr black pepper; (Zikki's Chicken Soup)

BENGINGI

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Matzo Balls (Kneidalah)

cook:

1 h 0 min

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(6)

I have to admit- Matzo Balls are one of my top favorite foods in the world. Every year I'm waiting for Passover to arrive so I can have the excuse to eat them! I just recently discovered that here in America people eat matzo balls all year long, a habit that I'll definitely adopt from now on. Matzo balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover. I got this phenomenal recipe from my aunt Yonat, who is known for her legendary matzo balls. It's extremely simple and I encourage all of you, Jewish or not, to give it a try! Once you have the chicken soup done, it takes less than an hour from mixing to serving. And it's so unbelievably delicious!

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Ingredients

250 gr matzah flour

270 ml boiling water

60 ml vegetable oil

2 free range eggs

10 gr salt

8 gr baking soda

5 gr black pepper

(Zikki's Chicken Soup)

Directions

Step 1

In a bowl beat all the eggs.

Step 2

Add the water and oil and mix well for a minute.

Step 3

Add the matzo meal, baking powder, salt, black pepper, and mix well until homogenous.

Step 4

Cover with a towel and let it rest for 30-60 min.

Step 5

Wet your hands with water or oil and create balls.

Step 6

Drop the balls in boiling chicken soup and cook for 2-3 min. They are supposed to double in size and float to the top of the soup.

Step 7

NOTE! you can prepare and boil the balls in advance and keep them in the fridge. When you want to eat them, simply heat the up in the soup for a minute).

Step 8

YASSS!

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