Grandma’s Matzoh Balls Recipe
Again, I couldn’t find this recipe anywhere so here it is for you Matzoh balls fans:
6 Tbs Cold Club Soda
3 Tbs oil
pinch of ground wt pepper
pinch of salt (to taste)
1 tsp ground ginger
2/3-3/4 c. matzoh meal
2 1/2 – 3 c. Quarts chicken stock
Beat eggs lightly with club soda, add oil. Stir until well mixed.
Add salt and pepper. Gradually beat in the matzoh meal, a tablespoon at a time. When thickens to consistency of mashed potatoes, chill for 5-7 hours. Boil stock. With wet hands, make balls, drop gently into a medium brisk boil. Cover pot loosely and boil for 25 minutes.
Removed balls and store in fridge or freezer until you’re ready for Passover. Or throw in a variety of ingredients for matzoh ball soup right then and there.