Jack's Matzoh Balls
by Mary Rogers

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Source: Jewish Delicatessen, Lower East Side, NYC
Course: Soups/Stews
Cuisine: Jewish
Food Group: Grain
Serves: 8


4 large eggs
1/2 cup(s) seltzer
1/2 cup(s) crisco, melted
1 1/2 cup(s) matzoh meal
1 teaspoon(s) baking powder
Salt & Pepper

 In a medium bowl, beat eggs with the seltzer, blend in the melted crisco then rest of the ingredients.  Stir until combined but do not over mix.  Cover with plastic wrap and refrigerate for 1 hour.  With wet hands (an ice cream scoop works well here) roll into balls and drop into boiling soup.  Reduce heat to simmer, cover and cook for 20 minutes.  Serve immediately. 

Notes:These cook up large and fluffy! Best served with home made chicken soup brimming with carrots, celery & green onions.....use for treating colds, flu and any other ailment requiring that Jewish mother's touch!