Matzo Balls

1. 1

   Beat the eggs, oil, and seasonings in a mixing bowl.

2. 2

   Fold in the matzo meal and mix until fully incorporated.

3. 3

   Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.

4. 4

   Boil 12 cups of water in a 4 to 5-quart saucepan.

5. 5

   With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water.

6. 6

   After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently.

7. 7

   Boil until doubled in size, about 15 minutes total.

8. 8

   Serve in chicken soup or use as a dumpling for other soups.

9. 9

   Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

10. 10

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

11. 11

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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