Bess Herman’s Matzo Ball Recipe

Submitted by Sylvia Morrison, Director of Database Marketing at Cleveland Clinic • Director of Database Marketing

Happy Passover! Enjoy this excellent matzo ball recipe.

Ingredients

• 6 eggs (1/2 eggshell of water per egg (slightly less))
• 1.5 cups matzo meal
• 1 T vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Beat eggs & water
2. Gradually add matzo meal & oil
3. Do not mix too much
4. Refrigerate for 15 minutes
5. Take one teaspoon of mixture at a time & roll into ball
6. Drop into boiling water
7. Cook covered for 30 minutes
8. Refrigerate or freeze until ready to place into boiling chicken soup

Makes 26 matzo balls (like your Grandma used to make or like you enjoy in a New York deli!)

Nutritional Analysis (per serving)

Nutritional Information not available