I made these melt-in-your-mouth delicious matzah balls a few weeks ago when I was deathly ill. The thing about matzah balls is that they are good in soup, on their own, steaming hot or at room temp. The kids love them and so do I. A friend requested the recipe and now I am craving them. Chicken soup and matzah balls just might be on the menu this week. Yum :)
From the back of the Streits Matzah Meal box (which I doubled):
1 c. matzah meal
4 large eggs
1/4 c. oil or melted margarine
1/4 c. water or seltzer
1 tsp salt or to taste
pinch of ground pepper
Beat eggs. Add water, oil, salt and pepper and mix well. Add matzah meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
Fill a large pot with water and bring to a boil. Moisten fingers and form mixture into balls about 1” diameter. Drop matzah balls into water and reduce heat to low when they are all in. Simmer covered for about 30 minutes and remove with slotted spoon.