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Nutrition Facts
Serving Size 1 matzo balls 41g Recipe makes 12 matzo balls)
Calories 113
Calories from Fat 54		(48%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 232mg		9%
Potassium 49mg		1%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 4.3g		8%
how is this calculated?

Joan Nathan's Matzo Balls

Recipe #365166 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Apr 9, 2009

This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration.

12 matzo balls (change servings and units)

Ingredients

3 tablespoons vegetable oil or chicken fat
6 large eggs, well beaten
1 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon grated fresh ginger
1 1/4 cups matzo meal
1 tablespoon chopped fresh parsley

Directions

1
Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
2
Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
3
Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.