Cover the mixture and chill at least an hour; form firm balls about 3 cm across, gently drop them into chicken soup that's just below a boil, and cook covered over a low flame for 10–15 minutes.
| # | What to do | How long |
|---|---|---|
| 1 | In a bowl, mix the eggs, oil, water and salt, add the matzo meal and chill 1 hour | 1 hr |
| 2 | With wet palms, roll firm balls the size of walnut | 1 min |
The full recipe: Matzo Balls (Kneidlach) →
