| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
matzo balls
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Ingredients
- 4 eggs
- 1/4 cup margarine or butter melted
- 1 cup matzo meal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1/4 cup water as needed
- 2-3 tbsp fresh spinach chopped
Ingredients
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Instructions
- Whisk the eggs together in a bowl. Add in the melted margarine/butter.
- In a separate bowl whisk together the matzo meal, baking powder, salt, onion, garlic, and pepper.
- Slowly mix the dried ingredients into the egg batter, making sure to not over mix the batter. If your batter is too crumbly add in the 1/4 water as needed, to achieve a thick batter.
- Add in the spinach and mix.
- Cover the bowl with saran wrap and place in the refrigerator for 30-60 minutes.
- Bring a pot of water seasoned with salt and pepper to a boil. You want a wide pot for this, rather then really deep, so you can cook as many as you can at once .
- Remove the matzo mixture from the fridge. Using your hands form into small golf- sized balls.
- Place the matzo balls into the pot, making sure not to overcrowd them. Cover the pot and let cook for 20-30 minutes without lifting the lid!
