Matzo Balls

Directions

1. 1
   Beat the eggs, oil, and seasonings in a mixing bowl.
2. 2
   Fold in the matzo meal and mix until fully incorporated.
3. 3
   Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
4. 4
   Boil 12 cups of water in a 4 to 5-quart saucepan.
5. 5
   With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water.
6. 6
   After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently.
7. 7
   Boil until doubled in size, about 15 minutes total.
8. 8
   Serve in chicken soup or use as a dumpling for other soups.
9. 9
   Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.
10. 10
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11. 11
    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.