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Ingredients
- 6 lrg Large eggs Salt
- 1 1/2 c. matzo meal
Directions
- In a medium bowl, beat the Large eggs. Add in 3/4 c. water and 1 1/2 tsp. salt; whisk to combine. Whisk in the matzo meal, and refrigeratebatter overnight. Line a baking pan with parchment paper, and set aside.
- Bring a large, wide saucepan of salted water to a boil. Slightly dampen your fingertips, and form 2 heaping Tbsp. of the batter into a 1 1/2-inch ball, being careful not to compress the mix too much, and place the ball on the pan. Form the remaining balls. Place a ball on a large spoon, and slide it into the boiling water. Add in as many balls as will fit in the pan without overcrowding, keeping in mind which the balls will double in size while they cook. When the balls float to the surface, after about 3 min, reduce the heat to medium. Cover, and cook about 45 min.
- To test for doneness, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 - 10 min more. Using a slotted spoon, transfer the matzo balls to a plate. Cook the remaining balls.
- Makes 20.
- Yield: 20 balls
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