Matzah Balls

Makes 8-10 matzah balls.

Matzah Balls

• 2 Tablespoons oil or melted schmaltz
• 2 eggs
• ½ c matzah meal
• 1/4 teaspoon baking powder
• ½ teaspoon salt
• 1/8 teaspoon pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¾-1 gallon of Chicken or Vegetable Soup/Stock

Mix oil and eggs in a bowl. Mix dry ingredients together. Add dry to wet ingredients. Mix well and refrigerate the mixture for at least 30 min.

Boil flavored stock or soup then turn to a simmer. Gently roll matzah balls into the desired size (2t-1T approx.). Gently, drop into simmering water. Cover and simmer for 30 min. Gently turn balls over so the exposed tops of matzah balls are now in the soup. Cover and simmer for another 15 min.

Serve hot in soup. Enjoy!