Firm Matzoh BallsSubmitted by: SAW50ST8
IntroductionThe best tasting ones in NY The best tasting ones in NY
1 cup matza meal
5 tbl margarine
1/8-1/4 cup water
salt and peper to taste
Fill a large pot (4+ qt) with water and bring to a boil. Once the water is boiling, make a small balls of dough (they get large when boiled) and drop each one into the water. Cover the pot and let boil for 30 minutes. The centers should be soft when cut through.
This makes 15 medium sized Matzah Balls, but you can vary the size (and the cooking time) to make larger or smaller ones.
This recipe can be double/tripled (or more!) and still comes out just as good.
This recipe makes firm matzah balls. To get them softer, freeze them after making for 24 hours and then put them in the soup.
In general, these Matzah balls freeze well and can last for 3 months in the freezer. Make them ahead of time for when you serve soup!
Number of Servings: 15
Recipe submitted by SparkPeople user SAW50ST8.