Matzo Balls

Yield
6
Cooking Time
2 hours and 35 minutes

Ingredients

  • 1 C matzo meal
  • 1 tsp ground ginger
  • 1 tsp white pepper
  • 1 Tbsp kosher salt
  • 1/8 C vegetable oil
  • 5 eggs

Instructions

  1. Beat all the ingredients except the matzo meal in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for at least 2 hours, or overnight.
  2. Fill a large saucepan half full of water and bring to a boil. With oiled hands, roll the batter into about 12 balls, about the size of a ping-pong ball, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water and you can stir them carefully. Boil until doubled in size, about 15 minutes total.
  3. Serve in chicken soup or use as a dumpling for any other soup. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.