Passover Matzo Balls

Guest blogger Jessica (Denver, CO) from Beauty Marks.

I’ve made lots of different types of matzo balls over the years. My family prefers them a bit dense, but bottom line: We’ll eat any matzo balls. So because we’re so undiscriminating, I’ve never identified a single go-to recipe. God forbid I should remember which one I used last year, right? This year, I’m trying the one from the can of Yehuda matzo meal, but with some twists.

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Passover Matzo Balls
(Kneidlach)

3 eggs
2 Tbs oil
1/2 cup water
1 cup matzo meal
1/2 tsp baking powder
salt and pepper to taste

Mix the eggs, oil and water together. Add the matzo meal, baking powder, salt and pepper and mix well. Let the mixture stand of 10 minutes. In the meantime, fill a large pot with water and a dash of salt and bring to a boil. With wet hands, form small balls and drop into boiling water. Reduce heat to a simmer, cover pot and cook for 30 minutes.

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