Fluffy Matzo Balls

I’ve taken tips from many recipes and tried them all. I finally came up with a recipe for fluffy matzo balls. My family loves these and I’m sure you will too! Can be used for soup or as a side dish with meat. If you are making these for soup, add immediately to your soup, but do not cook these with your soup mixture as they will make the soup cloudy.

Step: 1

Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.

Step: 2

Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.

Step: 3

Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.

Step: 4

Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.

Per Serving: 232 calories; protein 6.3g; carbohydrates 18.5g; fat 15.5g; cholesterol 124.4mg; sodium 322.8mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .