Tastes of Passover: Rabbi G’s Matzah Ball

standard April 11, 2016 Leave a response
Tastes of Passover - Matzah Ball Soup | Mrs. G of Lawrenceville, NJ

With Passover approaching, our good friend Rabbi Goldenberg, from Chabbad of Lawrenceville, came back for cooking demo to prepare some favorite Passover recipes. Rabbi G prepared matzah ball and his mother’s secret no-fuss gefilte fish. Whether you’re celebrating Passover or just have an interest in traditional Jewish food, you’ll enjoy Rabbi G’s matzah recipe below.

But here’s a quick tip: Before you roll the mixture into balls, coat your hands in oil or just wet them. That will help improve the shape of your matzah balls. 

 Tastes of Passover - Rabbi Goldenberg | Mrs. G of Lawrenceville, NJ


Tastes of Passover - Matzah Ball Soup | Mrs. G of Lawrenceville, NJ



Matzah Ball
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  1. • One cup of matzah meal
  2. • One teaspoon salt
  3. • 1/3 teaspoon ground black pepper
  4. • ½ teaspoon baking powder
  5. • 4 eggs
  6. • 4 tablespoons oil
  7. • (Optional: pinch of garlic powder, teaspoon of parsley)
  1. 1. Mix all dry ingredients
  2. 2. In separate bowl, mix oil and eggs
  3. 3. Pour the liquid mixture into bowl with matzah meal
  4. 4. Refrigerate for one hour
  5. 5. Make walnut size balls and gently drop into pot of boiling chicken soup or water
  6. 6. Cover the pot and simmer for half hour
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