Soups & Sauces

Yield: 14 to 16

4 eggs
1/2 cup oil
1 cup matzo meal
1/2 tsp. salt
1/2 tsp. Passover baking powder

  1. Process all ingredients in a food processor fitted with the Steel Blade just until smooth, about 10 seconds. Place in the refrigerator for 1 hour or in the freezer for 20 minutes, until thickened.
  2. Shape into small balls. Drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.

May be frozen in soup.

Chef’s Tip: Freeze uncooked matzo ball mixture in ice cube trays. When needed, drop frozen matzo balls in boiling water and cook partly covered for 35 to 40 minutes. Kids love them in different shapes!