Maybe there will be interest in this recipe — matzo balls. It originally comes from the Jewish culture, and is believed to originate in this part of the world, in Central Europe. It is very popular now in restaurants in the U.S. and Canada.
Matzo balls are easy to make, cheap, and can really enhance a soup, typically going with chicken soup (I’ve also had them with borscht). And, something like a Knorr soup mix will work fine. Pick up any box of Polish matzo at any market. A box is maybe 2 zł. Grind the matzo. If a person doesn’t have a roller, I’ve typically used a coffee mug, grinding it on a plate.
One a cool day, this is especially great.
- 1/2 a cup (I use a coffee mug) matzo meal
- 2 eggs
- 2 tablespoons of water
- 2 tablespoons of oil (any vegetable oil will do — corn, canola — avoid olive oil, it has a strong taste)
- 1 teaspoon salt
- A roller (a wine bottle is a fine substitute)
- A pot
- Whip the eggs, and place in a plastic container (an old ice cream container can work)
- Add the water, oil, salt, mix well, then add the matzo meal, until it’s somewhat solid
- Place in the refrigerator for about 10-15 minutes
- Start boiling a pot of water
- Scoop out a tablespoons of the matzo meal mix, then, with your hands, shape ball (golf ball size is fine), and drop it into the boiling water
- Lower the boiling water to a steady simmer
- While the official recipe I have says to boil 30-40 minutes, I find it’s better to boil upwards of one hour. Then add to your soup.
Photo source: https://www.kosher.com/recipe/moms-matzo-balls-5271
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