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By Aviva Goldstein
One of the very popular and traditional dishes for Passover is matza ball soup. Perhaps no Jewish food has met with success and acclaim as this soup. Yet to some, the little matza ball is a "cannon ball." The recipe is here in is easy and simple to make. Serves 6.
Just a brief note, to mention that matza balls were also a point of dissension amongst the Jews in Europe. Most Chassidic Jews would not eat matza balls for fear that the matza meal was not one hundred percent baked. G-d forbid that a speck of chometz, (bread) would touch their soup. The rest of the European Jews did eat the lowly little ball. So with that in mind, if you are having any Chassidic Jews at your Passover Seder, don't serve them matza balls!
4 eggs, beaten
1 Cup of Matza meal
4 Tablespoons of oil
1 Teaspoon of salt
½ Cup of cold water
½ Teaspoon of pepper
Combine the eggs, cold water, oil, salt and pepper. Mix well. Add matza meal and stir thoroughly. Let stand 20 minutes in the refrigerator. Cool palms of hands with cold water and form mixture into balls. Drop into simmering soup or into 1-½ quarts of boiling water to which 1 tablespoon of salt has been added. Cook for twenty minutes to thirty minutes. Keep lid on pot. Serve!
Know that leftover matza ball soup is also tasty. Some people even slice the leftover matza balls and fry in oil.
from the March 1999 Passover Edition of the Jewish Magazine
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