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Matzo Balls

I know the recipe's on the can of matzo meal, but one day, we may find ourselves without the guidance of Manishewitz, and will turn to this book for help.

Bdf47ec8b6ffc2bb31c755f83bdbca13By Gilda Geist

Prep
Cook
Serves 8people
Ingredients
2
large eggs
2
tbsp vegetable oil
1/2
cup matzo meal
1
tsp salt
2
tbsp broth (or water, but seriously, broth is so much better
Directions
1.
In a small bowl, beat eggs.
2.
Stir in oil, matzo meal, and salt.
3.
Add broth (or water, I guess) and mix until uniform.
4.
Cover and chill in refrigerator for about 20 minutes. In the meantime, bring 6 cups of salted water to a brisk boil.
5.
Remove chilled matzo ball mixture from the refrigerator. Moisten hands and gently form batter into 1-inch balls.
6.
Reduce heat and put matzo balls in the pot of boiling water.
7.
Cover tightly and simmer until thoroughly cooked, about 30-40 minutes.

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