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Matzo Ball Recipe … Version 2

April 6, 2011

The previous recipe made a denser ball but this recipe creates a very soft fluffy ball in you prefer that texture.

Matzo Ball Recipe … Version 2

1/2 c. matzo meal @ 1.5 whole matzos ground

 1/2 tsp. baking powder

1/2 tsp. salt 

 1/4 tsp. ground white pepper

 1/8 tsp. onion powder

1/8 tsp. garlic powder

2 extra large eggs, beaten

1 Tbsp. cold water 

 water (for simmering the matzo balls)

In a medium bowl, combine the dry ingredients until combined. In another bowl whisk the wet ingredients together. Add the dry ingredients to the wet ingredients and mix gently until all moistened . Cover bowl and refrigerate mixture for half an hour so the matzo meal absorbs the liquid. The mixture will become firmer as it chills.

Prepare your water and bring to a simmer. Moisten your hands with water. Scoop out a golf ball sized lump of matzo ball dough and roll briefly it in your hands to form a ball. Don not over work the dough. Gently drop into the simmering water. Repeat with remaining dough, making 8-10 matzo balls. Cover the pan and simmer until done. You can vary the size . The larger balls (6-8 per batch) will cook in about 30 minutes, while the smaller balls (12-14 per batch) take about 15-20 minutes to cook. The matzo balls are done when cooked through, light, and spongy.

Be aware that the matzo balls almost double in size. My small pot became overcrowded quickly. Use a larger pot to give the balls plenty of room to expand.

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