Having successfully made perfect (delicate, flavorful, fluffy, melt-in-your-mouth) matzo balls from the package twice in a row I was wanting to try going back to the canister approach so I don't have to buy the darn little packages. I tried this recipe from my friend Esther this evening:
5 eggs
1 cup Matzo meal
1/4 teaspoon baking soda
2 teaspoons salt
1/4 teaspoon white pepper
1/2 cup oil
Beat eggs. mix in matzo meal, baking soda, salt, pepper and oil until well blended. Let dough rest 15 minutes.
Scoop into balls using standard ice cream scoop carefully drop into large saucepan filled with slowly simmering water. Do not overcrowded to allow for expansion. Cook 25 to 30 minutes.
1 cup Matzo meal
1/4 teaspoon baking soda
2 teaspoons salt
1/4 teaspoon white pepper
1/2 cup oil
Beat eggs. mix in matzo meal, baking soda, salt, pepper and oil until well blended. Let dough rest 15 minutes.
Scoop into balls using standard ice cream scoop carefully drop into large saucepan filled with slowly simmering water. Do not overcrowded to allow for expansion. Cook 25 to 30 minutes.
They were good. Not quite as perfect as the ones from the packet mixes, but worth trying again. They were too oily, both when I was trying to drop the balls into the soup and later in the soup. I'm thinking cutting down the oil to about 1/3 cup would probably do it. We'll see next time.
