When Yaffa was younger, she was on a feeding tube. My husband and I worked very hard to wean her off of it.
Matzah balls are one of her favorites. They are easy to chew and delicious. I make them in large quantities and then freeze them for later.
I will sometimes make the batter the night before and cook them the next day.
This year, I made them for Rosh Hashana with chicken soup.
Yaffa was very happy!
3 cups matzah meal — I have used spelt matzah meal too
1 tablespoon salt
3/4 cup oil
3/4 cup water — seltzer is best
If possible, mix eggs for 5 minutes with a mixer. This helps give the matzah balls a lighter texture. Then add the rest of the ingredients and blend. Chill the batter for at least 15 minutes.
Bring a large pot of salted water to boil. Working quickly with slightly wet hands make matzah balls and drop in water. Cover and simmer for 30-40 minutes.
Remove with slotted spoon.
Matzah balls are very versatile and can be adapted in many ways.
Here are the pictures: