I have lots of recipes for matzah balls but this is the one I tend to use the most, mainly because it's fast and it gives reliable results with only ONE egg. During Passover, many families consume eggs by the tray (1 tray = 36 eggs). I like to consume my eggs in ones and twos, not dozens.
3/4 cup matzah meal
3/4 cup boiling water
2 tbsp oil
1 tsp salt
pepper
1/2 tsp garlic powder
(you can get more creative here and use minced garlic, crispy fried onion, or cinnamon or whatever strikes your fancy; matzah balls are naturally bland and can use a little seasoning)
1 egg
Pour boiling water over the matzah meal, oil, salt, pepper, garlic powder, and stir *well*.
Let it cool. It will take on the consistency of concrete but don't worry--these matzah balls are light. Beat the egg and stir in thoroughly. You'll notice that the texture changes immediately and the mixture becomes more workable.
Bring your soup or a pot of salted water to a rolling boil. With a bowl of water nearby to dip your hands into, quickly roll the gunk into marble-size balls and throw them into the boiling soup or water. Cover tightly, turn heat way down, and simmer for half an hour.
Serve immediately in a rich chicken broth or any other kind of soup. You can reheat them the next day in soup but they'll be slightly heavier.
Avital
(4/11/01)
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