Kosher Perfect Matzo Balls

From: Chef #1256682

On May 2, 2009

Outstanding recipe. I've been using Molly Goldberg's recipe for years and always liked her recipe. But I wanted to try to make the Matzo Balls without having to beat the egg whites. They were even better that Molly's. I used olive oil for the oil, and everyone loved the flavor. We're thinking about making a huge vat of chicken soup with these matzo balls and marketing it as the perfect vaccine for the nefarious swine flu.

From: Lunaraven_psi

On May 22, 2008

I made these for our temple's Passover Seder. I know I had to make the firmer recipe but they were just a tad too firm. The flavor was out of this world though! Everyone did enjoy it.

From: libidess

On Oct 31, 2004

Excellent! We eat matzo balls year round- in vegetable or chicken soup. My husband said these were the best matzo balls he'd ever eaten in his life. I made the firm version (added some ground ginger to the matzo meal mixture) and cooked them right in my pot of chicken soup (I know you're advised not to do this cause it will make the soup cloudy, but worked well for us!). I have a few recipes which require using soda water, separating the eggs etc. This is much simpler to prepare and better tasting. Thanks!

From: Ilysse

On Dec 10, 2007

Everyone loved these. I made the soft ones. I think I may make the firm ones next time 'cause I found them to be a bit too soft. These double in size when they cook so for us 1 inch balls were big enough. I added them to turkey stock I made from the Thanksgiving birds and added some fine egg noodles to the soup as well. Thanks for posting. UPDATE: I made the firm ones tonight and added a little dill to them. They were delish. I think I like the firm ones better just because they are closer to what I grew up on.