WHOLE MATZO-MATZO BALLS
my mother always made this for the 2nd Passover Sedar dinner with roast brisket. I remember the matzo balls as being huge and covered with the brisket gravy. i never asked my mother for the recipe and thought it was gone forever, but i purchased the Holocaust Survivor Cookbook and there was the recipe. My mother always sliced the leftovers and browned them in parve margarine for part of a yummy 3rd day of Passover dinner.
Provided by mandabears
Categories < 4 Hours
Time 1h10m
Yield 15-16 matzo balls
Number Of Ingredients 7
Steps:
- Place matzos in large bowl.
- cover with hot water.
- Heat margarine in large frying pan.
- cook onion until transparent.
- Add salt and pepper to onion.
- Drain matzo and squeeze out as much water as possible.
- Add drained matzo to onion mixture.
- Cook for 5 minutes.
- Transfer mixture to large bowl and let cool for 15 minutes.
- Stir in eggs and several tablespoons matzo meal.
- Add more matzo meal as necessary to form mixture into balls.
- They should be thick enough to hold their shape, but not "clumpy".
- Refrigerate for 1 hour.
- Bring salted water to a boil(5-6 quarts).
- They will sink to the bottom and then rise as they cook.
- Turn heat down, cover pot and let simmer to 20-25 minutes.
- Drain well with a slotted spoon.
- The lady who posted the recipe suggests serving them in hot chicken soup.
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