This past weekend, I was vexed by an east-coast cum-PNW couple who had not had matzo balls in more than 10 years. Heresy!
I moved quickly to remedy the situation, and followed an old family recipe for the perfect kenedlach. They came out soft and tender. Yummy!
"2 tablespoons oil
2 eggs, slightly beaten
1/2 cup Matzo Meal
1 teaspoon salt
2 tablespoons soup stock or water
Mix fat and eggs together. Mix and add Manischewitz® Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes.
This yielded about 8 matzo balls and many compliments from my matzo-ball loving wife.
