My Mothers Matzo Balls

1. 1

   Lightly beat eggs in a small bowl.

2. 2

   Add matzo meal, salt, pepper, and baking powder and stir with a fork until smooth.

3. 3

   Stir in chicken soup, adding enough so mixture is just firm enough to hold together in rough-shaped balls.

4. 4

   Bring salted water to barely a simmer in a large saucepan.

5. 5

   With wet hands, take about 1 rounded teaspoon of matzo ball mixture and roll it between your palms into a ball; mixture will be very soft.

6. 6

   Gently drop matzo ball into simmering water.

7. 7

   Continue making balls, wetting hands before shaping each one.

8. 8

   Cover and simmer over low heat for 30 minutes or until firm.

9. 9

   Cover and keep them warm in their cooking liquid until ready to serve, or refrigerate them in their liquid and reheat before serving.

10. 10

    When serving, remove them with a slotted spoon, add them to soup bowls, and ladle hot soup over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.