>I can't stand to not post this any longer. This is my family recipe, >Alana Suskin Well, if Alana can do it, so can I. Knowing that my sister doesn't read this group, but willing to let my Step-Mother in on the secret (Hi, Dana!). Here's my family matzah ball recipie. If Dana sees this and asks my Dad which side of the family this comes from, we'll all know the real origin. Matzah Balls - hard as rocks! 2 eggs 1/3 cup water 1 cup matzah meal 1/4 cup potato starch 1 1/2 tsp salt (or less) 1/2 tsp cinnamon 1/4 tsp white pepper (optional) 1 medium onion - finely grated 125-150 grams (about 1 cup) softened margarine or shortening Put into a bowl in exactly this order, layering (not mixing) each item as you add them. Then, mix to the best of your ability. Shape into balls (a bit larger than ping-pong size) and refridgerate for at least 1/2 hour. Drop one by one into boiling water or soup - while counting exactly how many you put in! Lower the water/soup to a medium boil and cook for 1 hour. Remove and refridgerate covered. One half hour before serving, put back into soup and lower to simmer. Note: These are soft on the outside, and dark (from the cinnamon) and hard on the inside. They have a wonderful flavor that I have never found in any 'light and fluffy' matzah ball to date.
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