Bacon-Wrapped Matzo Balls

Bacon-Wrapped Matzo Balls
2 Tbsp. schmaltz/fat if you can’t find schmaltz you can use oil
2 lightly beaten eggs. Add
1/2 c matzo meal and
1 t salt. When well blended,add
2 T soup stock or water.
Mix 2 Tbsp. schmaltz/fat (ask the butcher, or use vegetable oil if
you cant find schmaltz, though your matzo balls will not be as fluffy
inside with oil) with
2 lightly beaten eggs. Add
½ cup matzo meal and
1 tsp. salt. When well blended, add
2 Tbsp. soup stock or water.
Cover and refrigerate at least half an hour. In a 3 qt. pot, bring
salted water to a boil. Reduce heat so that water is bubbling. Wet
hands and form golf ball-sized matzo balls and gently drop into water.
Yields about six balls of this size. Cover and boil 30 to 40 minutes
until fluffy and matzo balls rise to top of water. You can either add
them to warm soup or After boiling the matzo balls, wrap each in a strip of bacon (we prefer
the flavor of uncured bacon) and place it seam-side down on a foil-
covered baking sheet. Roast in a 400-degree oven for about 15-
20 minutes, until the bacon is to desired crispiness.
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