Matzo Balls in Broth (jewish dumplings made easy)

by Janet

A nice comfort food.....

Here's an easy recipe for just plain matzo balls (there may be extra broth when matzo's are done)

4 eggs
4 T. oil
1 c. soda cracker crumbs
(make crumbs in blender or food processor)
a bit of garlic powder
dash of sea salt

Beat eggs, add oil. Stir in crumbs, garlic, and salt until thick.
Cover, put in frig to chill for about half an hour.


chicken broth + water to equal up to 2 quarts.
(we use 1 pint home-bottled chicken broth plus
about 2 or so pints water, 1 to 2 tsp. of sea salt)

Use a large pot: bring chicken broth/water to boiling. Form small balls with chilled matzo-type 'dough' from soda crackers; drop a few balls at a time into boiling
liquid, make sure the liquid keeps a gentle boil. Cover,
turn heat to medium low; cook for 18 to 22 minutes,
DO NOT uncover while cooking. Done when 'light-textured' all the way through (cut one in half to check).

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