Matzo balls

[Guest guest]

Here I have a delicious recipe. With 3 eggs I get a lot more than 10. I

also add a pinch of ginger.

Enjoy

Eliane in Amsterdam

PS this recipe is from the Jewishfood-list

 

Matzo Balls for a crowd.

Matzo meal

for 10 balls: 3/4 cup

for 20 balls: 1-1/2 cups

for 30 balls: 2-1/4 cups

for 40 balls: 3 cups

Eggs

for 10 balls: 3 eggs

for 20 balls: 6 eggs

for 30 balls: 9 eggs

for 40 balls: 12 eggs

Oil

for 10 balls: 4 tbsp. oil

for 20 balls: 8 tbsp. oil

for 30 balls: 12 tbsp. oil

for 40 balls: 16 tbsp. oil

Salt

for 10 balls: 1 tsp. salt

for 20 balls: 2 tsp. salt

for 30 balls: 3 tsp. salt

for 40 balls: 4 tsp. salt

Pinch of sugar (estimate amount for more balls)

Pinch of baking powder (estimate amount for more balls)

Mix together the oil and eggs. Add matzo meal, slowly. Add salt, sugar

and baking powder.

Refrigerate for approximately 1/2 hour to thicken mixture.

Bring salted water to a rapid boil.

With wet hands, make balls the size of golf balls (to get ten, make

smaller balls an you get more)). Drop them into the boiling water. They

will sink to the bottom when immersed, but will rise. Cover. Lower heat

to simmer or slow boil and cook for approximately 1/2 to 3/4 of an hour.

The kneidlach are done when a knife goes through easily.

Poster's Notes:

This recipe is easily doubles, tripled, etc. See amounts above.

Approximate guesses on sugar and baking powder (can't go wrong).

I have made as much as 40 at once and they were just as light and

wonderful as 10.