Traditional Matzah Balls
The key to really fluffy, light and delicious matzah balls is not in the matzah – it's in the eggs. Once I figured that out, the rest became easy. I always find that it is best to boil up the matzah balls in plain salted water first and only add them to the soup later on. This way they will not soak up all your precious and delicious soup when boiling and they will re-fluff as they boil up the second time around. —Tamar AnshThis recipe was originally published in the South Florida Sun Sentinel.
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4.666665
Earl Grey Tea Shortbread Sugar Cookies
Myrna Ossin's book "What to Do with Your Leftover Matzah, the Fifth Question" compiles recipes for using up the unleavened bread. Here's her recipe for sugar cookies made with matzah cake flour, delicately flavored with Earl Grey tea.This recipe is by Myrna Ossin and was originally published in the Chicago Tribune.
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4.666665
Matzah-Less Matzah Balls
These "matzah balls" look so real your guests may just fall off their chairs in shock! In my family I make them since we do not eat "gebrochts" i.e. we do not use any form of matzah or matzah meal in the foods we make on Pesach (Passover). Even if your custom is to use matzah meal, you may find yourselves using these also as they are so light and quite good; they don't taste like matzah but they sure do the trick for those who want a matzah-less "matzah" ball! —Tamar AnshThis recipe was originally published in the South Florida Sun Sentinel.
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4.5
Eggless Matzah Balls recipe - The Daily Meal
Enjoy a happy and healthy Passover with this eggless version of the traditional holiday staple. Here's how to make matzah balls that even your vegan family and friends can enjoy. This recipe is by Maida Genser and was originally published in the South Florida Sun Sentinel.
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4.5