Sinker Matzo Balls

Ingredients:

• 3/4 c. matzo meal
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. pepper
• 2 eggs
• 2 1/2 TBSP avocado oil
• 1 TBSP dill, minced
• 3-4 quarts of chicken soup broth or salted water

Directions:

1. In a small mixing bowl, use a fork to mix together the matzo meal, salt, garlic powder, onion powder, and pepper.
2. In another bowl, use another fork to mix together the eggs and oil.
3. Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork until just combined. Do not over-mix. The batter may feel thicker and drier than you’re used to – this is intentional, and part of achieving the right sinker texture. However, the mixture should not be too crumbly (especially if you use two large eggs, as described in the directions). The mixture will continue to moisten and come together in the refrigerator. If you feel it is overly dry and crumbly, you may add a bit of water by the teaspoonful – only add enough until the mixture comes together. Put the bowl of matzo ball mixture into the refrigerator and let it rest for 45 minutes.
4. Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.
5. While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don’t overwork the mixture when you roll the balls.
6. When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid. Cover the pot with a lid and let the balls cook for about 35 minutes, until cooked through. Remove the pot lid.
7. Serve two or three matzo balls per bowl with hot chicken soup ladled over them.

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Sinker Matzo Balls

Recipe by RC

Ingredients

• 3/4 c. matzo meal

• 1/4 tsp. salt

• 1/4 tsp. garlic powder

• 1/4 tsp. onion powder

• 1/4 tsp. pepper

• 2 eggs

• 2 1/2 TBSP avocado oil

• 1 TBSP dill, minced

• 3-4 quarts of chicken soup broth or salted water

Directions

• In a small mixing bowl, use a fork to mix together the matzo meal, salt, garlic powder, onion powder, and pepper.
• In another bowl, use another fork to mix together the eggs and oil.
• Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork until just combined. Do not over-mix. The batter may feel thicker and drier than you're used to - this is intentional, and part of achieving the right sinker texture. However, the mixture should not be too crumbly (especially if you use two large eggs, as described in the directions). The mixture will continue to moisten and come together in the refrigerator. If you feel it is overly dry and crumbly, you may add a bit of water by the teaspoonful - only add enough until the mixture comes together. Put the bowl of matzo ball mixture into the refrigerator and let it rest for 45 minutes.
• Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.
• While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don't overwork the mixture when you roll the balls.
• When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid. Cover the pot with a lid and let the balls cook for about 35 minutes, until cooked through. Remove the pot lid.
• Serve two or three matzo balls per bowl with hot chicken soup ladled over them.