Matzo Balls

Why This Recipe:

Here's a Passover favorite. Children will enjoy forming the balls and then eating them in a delicious soup.

Ingredients:
(makes approximately 20 balls)

• 1/2 cup of water
• 4 eggs
• 1/3 cup of oil or melted margarine
• 1 teaspoon salt
• pepper (to taste)
• 1 cup of Passover matzo meal

Directions:

1. Mix all of the ingredients except for the matzo meal.
    
2. Add matzo meal and stir well.
    
3. Refrigerate for 1 hour.
    
4. Wet hands with cold water and shape the mixture into balls the size of golf balls.
    
5. Drop the balls into 2 quarts of boiling soup or water with 1 tablespoon of salt in it.
    
6. Lower temperature and simmer for approximately 20 minutes or until matzo balls are fluffy.
    
7. If cooked in salt water, drain matzo balls and then put in a soup or freeze. If cooked in soup, serve the soup and enjoy!

To freeze matzo balls:

1. Drain matzo balls after cooking in salted water.
    
2. Place the on wax paper on a cookie sheet.
    
3. Freeze, uncovered, for approx. 1-2 hours, until balls are frozen solid.
    
4. Remove balls from wax paper and put into plastic bags. (Now that they have been pre-frozen on the cookie sheet, they will not stick together in the bags.)