- 4 tablespoons (¼ cup) oil
- 1 medium onion finely chopped
- 1 cup matzo meal
- 1⅓ cups (320ml) boiling water mixed with 3 tablespoons oil
- 2 eggs beaten
- pinch of Nutmeg
- 6-7 stalks dill leaves (leaves only), chopped
- 6-7 stalks (leaves only), chopped
- 6-7 stalks cilantro (leaves only), chopped
1. Heat the oil in a skillet and sauté the onion for about 7 minutes until golden brown and translucent. Set aside together with the oil it was fried in.
2. Place the matzo meal in a bowl, pour the boiling water mixed with the oil over it. Stir briskly and allow to cool for a couple of minutes. Add the eggs, salt, black pepper and nutmeg and stir. Add the herbs as well as the sautéed onion together with the oil it was fried in. Stir thoroughly and cool to room temperature.
3. Boil a generous amount of salted water in a large pot (¾ teaspoon salt for every quart of water). With wet hands, form elongated balls out of the matzo ball batter that are the size of ping pong balls. Drop them into the pot and cook for about 10 minutes in 2 or 3 rounds. After the matzo balls begin to float on top, remove one of them with a slotted spoon and cut it in half. If the inside is cooked, remove the remaining matzo balls. If not, continue cooking for another minute. Serve with chicken soup.
A tip: the matzo balls will be at their best if cooked a few hours before serving, but they can also be kept in the refrigerator for up to 3 days. Heat them in soup before serving.
This recipe is courtesy of Hashulchan.