French Onion Matzo Balls Recipes

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MATZO BALLS



Matzo Balls image

Provided by Food Network

Time 2h25m

Yield 12 matzo balls

Number Of Ingredients 6

5 eggs
1/8 cup vegetable oil
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 teaspoon ground ginger
1 cup matzo meal*

Steps:

  • Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
  • Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, 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 gently. Boil until doubled in size, about 15 minutes total.
  • Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

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