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Learn how to make scrumptious matzoh ball soup with master chef Rosalie Waldman, the best Jewish cook on Long Island.
AUNT ROSALIE'S MATZOH BALLS
4 eggs, well beaten
½ cup water
Beat together well.
Add 3 tablespoons rendered chicken fat
1 teaspoon salt
Few dashes black pepper
1½ cups matzoh meal
Mix in metal bowl and refrigerator one half hour or more.
Shape into balls with wet hands. Don't add more meal. You'll get cannon balls!
Gently place balls in salted boiling water and wait until they rise to the top. Transfer to your hot chicken soup broth. ENJOY!